roasted chicken breasts with cranberry port sauce

How To Make roasted chicken breasts with cranberry port sauce

• Step 1
  To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
• Step 2
  It is a much more beautiful presentation and it keeps the chicken moist.
• Step 3
  Bones can be used to make stock or discarded.
• Step 4
  If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
• Step 5
  Stuff each breast with same amount of filling and turn slit side down.
• Step 6
  Brush top with a film of dijon mustard and continue with recipe.
• Step 7
  To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
• Step 8
  Dried currants may be substituted for cranberries.
• Step 9
  Trim chicken breasts of any fat.
• Step 10
  Heat butter in skillet on medium high heat.
• Step 11
  Add onion, saute, until softened then add mushrooms and zucchini.
• Step 12
  Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
• Step 13
  Stir in tarragon and cream.
• Step 14
  Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
• Step 15
  Stir in lemon juice and add enough breadcrumbs to hold mixture together.
• Step 16
  Add parsely and season well with salt and pepper.
• Step 17
  Season chicken breasts with salt and pepper.
• Step 18
  With fingertips, make a pocket between skin and flesh of each chicken breast.
• Step 19
  Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
• Step 20
  Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
• Step 21
  Dot with butter, refrigerate until one hour before baking.
• Step 22
  Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
• Step 23
  If skin is not quite crisp enough, place under broiler to crisp it.
• Step 24
  While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
• Step 25
  Reduce by half, skimming occasionally, about 25 minutes.
• Step 26
  Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
• Step 27
  Just before serving, skim any fat off pan juices and add juices to sauce.
• Step 28
  Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
• Step 29
  Garnish with extra dried cranberries, if desired.
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