- 4 boneless, skinless chicken breast halves
- Salt and pepper
- 2 tablespoons butter
- 1/3 cup Marsala wine
- 2 tablespoons apple jelly
- 2 Granny Smith apples, peeled and cut into 1/4-inch slices
Season chicken with salt and pepper; set aside.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook about 4 minutes on each side or until chicken is golden brown and no longer pink inside. Remove to platter and keep warm.
Stir wine, jelly and apples into skillet. Bring to a boil and scrape up the brown bits from the pan. Add dried cranberries. Cook 1-2 minutes or until slightly thickened. Spoon over chicken.
Makes 4 servings.
Per Serving: Cal. 305 (15%DV), Fat Cal. 81, Pro. 27g (53%DV), Carb. 25g (8%DV), Fat 9g (14%DV), Chol. 89mg (29%DV), Sod. 130mg (5%DV), Vit. A 64RE (6%DV), Vit. C 3mg (4%DV), Vit E <1mg (1%DV), Calcium 20mg (1%DV), Iron 1mg (5%DV), Folate 4Ug (1%DV), Zinc 1mg (6%DV), Pot. 323mg (9%DV), Dietary Exchange: Fruit 1.5, Meat 3, Fat 1