¼ onion - finely chopped
1 tbsp olive oil
25 g butter
2 chicken breast
1 lemon - zest only
1 orange - zest only
1 tsp tomato sauce (ketchup)
2 dst sp brown sugar
100 g cranberries fresh or frozen

METHOD

Place the butter and oil in a frying pan and fry the onions until soft.

Seal the chicken breasts in the pan and seal for a minute each side.

Place the chicken breasts in a roasting tin and cook in the oven for 10 minutes at 200º C/400ºF/Gas 6.

Place the lemon and orange zest in the pan with the onions.

Add the tomato sauce to the pan.

Add the brown sugar to the pan.

Add the cranberries to the pan and slowly cook until tender and their skins have burst open,. Puree (sieve or food processor) the sauce.

To serve – Spoon the mixture on a plate and place the chicken on top.

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