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Spray a pan with the cooking spray and sauté the chicken breasts over a low heat until they start to turn golden, turning them once.
Add the shallots.
Slice the chili crosswise to make rings and add to the pan.
Whisk the mustard and cranberry juice together and pour around the chicken breasts, not over them. Simmer until bubbly then cover and cook 10 minutes.
Remove the chicken to a warm platter.
Reduce the sauce over a medium heat by half.
Pour the sauce around the chicken, sprinkle with cilantro and serve over rice.
(Serves 2)
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