Chicken Breasts with Caramelized Onions and Cranberries

Very simple ingredients that you may have at hand. You wouldn't believe how good this is! The slow cooking of the onions brings out their natural sweetness while reducing their "bite."

Ingredients 

• 2 large boneless, skinless chicken breasts
• 1 medium yellow onion, thinly sliced
• 1/4 cup dried, unsweetened cranberries
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

1. Place chicken on cutting board, place hand on chicken breast and cut in two even halves horizontally (see notes). 
2. Heat half the oil in large non-stick pan over high heat for one minute. Reduce to low heat and place onion slicces in pan. 
3. Cook onion over low heat for 20-30 minutes, stirring occasionally. The onions will separate into rings. By the end, the onions will be golden and caramelized, but not burned. 
4. Add cranberries to pan and cook for 2 more minutes. Remove onion and cranberries from pan into bowl and cover. 
5. Heat pan to medium high for a minute before adding chicken. Cook chicken for 3-4 minute on each side until browned and cooked through. Season with salt and pepper to taste.
6. Return onions and cranberries to pan and heat through. Place chicken on plate and top with onion cranberry mixture. 

Suggested side: Balsamic glazed asparagus
Serves 4

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