MAPLE CRANBERRY CHICKEN BREASTS

      Title: MAPLE CRANBERRY CHICKEN BREASTS
  Categories: Chicken, Meats
       Yield: 4 Servings
  
       4    Boneless chicken breast
            Halves
     1/4 c  Flour
            Pepper, salt and rosemary
            For seasoning
       2 ts Olive oil
     1/4 c  Minced shallots or onions
       1 c  Sliced mushrooms
       2    Cloves garlic minced
       2 ts Butter
     1/2 c  Maple syrup
       2 tb Water
       2 tb Apple cider vinegar
     1/4 c  Dried cranberries or raisins
  
   Flatten chicken breasts between two sheets of plastic wrap. Combine
   flour, salt and pepper and crumbled rosemary; coat both sides of
   chicken pieces with the flour mix and set aside. Heat olive oil in
   skillet on medium heat, saute onions and mushrooms until soft and
   slightly brown, add garlic for last minute of cooking time. Remove
   this mixture from pan and in same pan heat butter until bubbly and
   quickly brown chicken on both sides. Mix maple syrup with the water
   and vinegar and pour over chicken. Return mushroom mixture to pan
   also and cranberries or raisins around chicken. Once syrup mixture
   begins to boil set heat to low and simmer uncovered until chicken is
   cooked through and sauce is thickened. Recipe by Pam Collacott who
   runs Trillium cooking school in North Gower.
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