Ingredients

• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons vegetable oil
• 2 tablespoons water or 2 tablespoons apple juice
• 1 cup fresh cranberries
• 1 cooking apple, cored and diced
• 1/3 cup fruit chutney (I used Peach Chutney)
• 1 1/2 teaspoons finely grated fresh orange zest
• 1 tablespoon orange juice
• 1 tablespoon brown sugar, to taste
• 1 tablespoon apple cider vinegar, to taste

Instructions

1. Season the chicken with salt and pepper, cinnamon, allspice, 1/2 teaspoon finely grated orange zest, and the ginger.

2. Heat oil in a large skillet over medium-high heat. Carefully add the chicken breast halves and sear for about 2 minutes on each side. Now add the 2 tablespoons water or apple juice and reduce heat to a simmer, cover pan, and cook until chicken is done, about 15 minutes. Transfer to a serving platter and keep warm.

3. To make sauce, add the cranberries, diced apple, chutney, 1 teaspoon grated orange zest, orange juice, brown sugar, and cider vinegar to the pan, stirring up any browned bits. Bring to a boil over medium high heat, stirring all the while. Then reduce heat to a simmer and cook, stirring from time to time, until some cranberries begin to burst and apples are softened, about 10 minutes.

4. Place the chicken in the sauce, toss to coat and heat through briefly.

5. Serve sauce with chicken, accompanied with rice or stuffing and your favorite seasonal vegetables.