4 boneless chicken breast
2 tbsp extra virgin olive oil
salt and black pepper
3-4 tbsp plain flour
1 tbsp butter
2 shallots, peeled and sliced
250g chestnut mushrooms
150g Ocean Spray® Wholeberry Cranberry Sauce
50g Ocean Spray® Craisins® Dried Cranberries
300ml chicken stock
Brandy for deglazing the pan
3-4 tbsp double cream / crème fraiche
Heat oil in a large frying pan over medium high heat until hot but not smoking. Season the chicken with salt and pepper, then coat with flour. Shake off excess flour. Cook the chicken on medium-high for 3 ½ minutes or until golden brown. Carefully turn the chicken and cook for an additional 5-6 minutes or until the chicken is cooked through. Remove the chicken from the pan and let rest.
Add a drizzle more oil and the butter to the pan. Add the shallots and mushrooms and cook for 5-6 minutes, stirring occasionally until the mushrooms are golden brown. Add a splash of brandy to deglaze the pan. Add the chicken stock and Wholeberry Cranberry Sauce. Stir and then return the chicken to the sauce allowing it to simmer with the sauce for 5 minutes. Stir in the Craisins® Dried Cranberries, cream or crème fraiche and serve hot with rice or mashed potatoes.