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The journey to creating a mouthwatering Maple Glazed Carrots & Cranberry Chicken Delight begins with the chicken. Searing the chicken is a crucial step that not only locks in the juices but also forms a beautiful, caramelized crust that enhances the overall flavor of the dish. This Maillard reaction—where proteins and sugars react under heat—results in complex flavors that will make your dish more savory and appealing.

Maple Glazed Carrots and Cranberry Chicken

Discover the delicious harmony of sweet and tart with Maple Glazed Carrots & Cranberry Chicken Delight. This recipe beautifully combines tender baby carrots glazed in rich maple syrup and honey with chicken that simmers in a flavorful cranberry sauce. Perfect for any occasion, this dish not only tantalizes your taste buds but also adds a touch of elegance to your dining table. Enjoy a nutritious and visually stunning meal that your family and friends will love.
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Ingredients
  

For the Maple Glazed Carrots:

1 lb baby carrots, peeled

2 tablespoons unsalted butter

3 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Salt and freshly ground pepper to taste

Fresh parsley, chopped (for garnish)

For the Cranberry Chicken:

4 boneless, skinless chicken breasts

1 cup fresh or frozen cranberries

1/2 cup chicken broth (low-sodium recommended)

1/4 cup honey

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried thyme (or 2 teaspoons fresh thyme)

Salt and freshly ground pepper to taste

Olive oil for cooking

Instructions
 

Prepare the Maple Glazed Carrots:

    - In a large skillet, melt the unsalted butter over medium heat.

      - Once melted, add the peeled baby carrots to the skillet. Sauté for about 5 minutes, allowing them to soften slightly.

        - Drizzle the pure maple syrup over the sautéed carrots, sprinkle the ground cinnamon, and season with salt and freshly ground pepper. Stir thoroughly to ensure all the carrots are coated.

          - Cover the skillet with a lid and let the carrots cook for about 8-10 minutes, stirring occasionally, until they are tender.

            - After the cooking time, remove the lid and allow the syrup to caramelize for an additional 2-3 minutes, stirring gently. Remove from heat and garnish with chopped parsley before serving.

              Cook the Cranberry Chicken:

                - In a large skillet, heat a tablespoon of olive oil over medium-high heat.

                  - Season the boneless, skinless chicken breasts with salt and freshly ground pepper on both sides.

                    - Add the chicken to the skillet and sear for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. Once cooked, transfer the chicken to a plate and keep warm.

                      - In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant and slightly golden.

                        - To the garlic, add the cranberries, chicken broth, honey, balsamic vinegar, and thyme. Stir to combine and bring the mixture to a simmer.

                          - Allow the sauce to cook for about 5-8 minutes, or until the cranberries begin to burst and the sauce thickens slightly, stirring occasionally.

                            - Return the seared chicken to the skillet, spoon the cranberry sauce generously over the top, and let it simmer for another 2-3 minutes for the flavors to meld and warm through.

                              Serve:

                                - On each plate, serve the chicken with a generous drizzle of the cranberry sauce, alongside a portion of the maple glazed carrots.

                                  - Consider garnishing the dish with additional fresh parsley or a sprinkle of cinnamon for an extra pop of flavor and color. Enjoy your deliciously sweet and savory meal!

                                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4