Skillet, Measuring Cup, Measuring Spoons, Mixing Spoon, Spatula, Meat Thermometer
1 chicken breast
2T high temp oil (avocado, pure olive, MCT, etc.)
1/2 cup good red wine (not cooking wine)
1/4 cup Herbed Cranberry Fig sauce
Salt to taste
Heat oil (over medium flame) in a stock pot just slightly larger than your chicken breast
Once the oil reaches around 375º, add the chicken breast to the pot. Leave it alone until it has browned and easily lifts from the bottom.
Flip over the chicken, add your wine, and loosely cover the pot leaving a small gap for steam to escape.
When chicken reaches 160º, remove it to a plate and cover with a paper towel; it will continue cooking to 165º while it rests.
Add the Herbed Cranberry Fig sauce to the pot, mix with the wine, and bring to a low boil. Let simmer until the mixture has reduced to a medium-thick consistency. Remove from heat and salt to taste.
Plate the chicken with your sides of choice (I like green beans and mashed potatoes) and pour the sauce on top. Serve and enjoy!