Ingredients
1-1/2 pounds chicken tenderloins, divided 1/4 teaspoon salt2 tablespoons olive oil, divided 1 medium onion, chopped3/4 cup chicken broth1/2 cup dried cranberries1/2 cup apricot preserves2 tablespoons cider vinegar
Preparation
Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken.
Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.
