Caramelized Chicken With Cranberry Conserve

This recipe won a $25,000 prize (not by me), and it's the best chicken I've ever tasted. It's also very easy to make. I didn't have sherry on hand so I used white grapejuice once and papaya nectar once. Both times it was mounth-watering! It's almost a dessert.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3  tablespoons  frozen orange juice concentrate, thawed
• 2  tablespoons  balsamic vinegar
• 2  tablespoons dry sherry
• 1  garlic clove, minced
• 4  boneless skinless chicken breast halves
• 3  tablespoons brown sugar
• 1  tablespoon  dark sesame oil
• 1  small onion, chopped
• 1⁄2 cup dried cranberries
• 1 -2  tablespoon sesame seeds, toasted (optional)
• 1 -2  tablespoon green onion, minced (optional)

Directions

1. Preparation.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
3. Remove chicken from marinade, reserving marinade.
4. Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.