4boneless skinless chicken breast halves (5-6 ounces each)
pepper to taste
1/2yellow onion, diced very small
1cupdry red wine
1/2cuppure maple syrup (not artificial!)
Season chicken with salt and pepper and cook as desired (I baked mine in a preheated 350°F oven for about 30 minutes). You can bake them, pan fry them, grill, or poach. Whatever you prefer.
While the chicken cooks, prepare the sauce. In a small sauce pan, heat oil over medium heat. Saute onions until translucent, about 5 minutes, stirring frequently.
Add wine, syrup, and cranberries. Bring to a boil over high heat and then reduce heat slightly (medium-high heat). Cook for five minutes, stirring.
Combine cornstarch and water in a small bowl with a whisk or a fork. While stirring sauce, stir in cornstarch/water mixture, reduce heat to medium and continue to cook for about a minute or until thickened. Serve sauce over cooked chicken.