Cranberry Chicken

Good and easy to put together. From Chatelaine magazine.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 2  teaspoons butter
• 4  boneless skinless chicken breasts
• 2 (8 ounce) packages  sliced button mushrooms, about 8 cups
• 1⁄2 cup water
•  half a can whole berry cranberry sauce (398 ml/14 oz)
• 2 -3  pinches  salt & freshly ground black pepper

Directions

1. Melt butter in a large frying pan over medium-high heat. Add chicken.
2. Cook until light golden, 3 to 4 min per side. Remove to a large plate.
3. Add mushrooms and water to pan. Stir often until mushrooms start to soften, 3 to 4 minutes.
4. Stir in cranberry sauce, salt and pepper. Stir often until sauce has melted.
5. Reduce heat to medium-low. Return chicken to pan. Cover and cook, stirring and turning occasionally, until chicken is springy when pressed, 8 to 10 minutes.
6. Serve with boiled potatoes and steamed broccoli.
7. Dress it up: Use white wine in place of water. Add grated orange peel or chopped clementines to sauce. Sprinkle with sliced green onions.