GRETCHEN'S CRANBERRY SAUCE CHICKEN

4 or 5 skinless chicken breast halves
salt and pepper to taste
1/4 cup butter, oil, or spread of choice
2 tbls olive oil, canola, or almond
1 can (8oz) whole berry cranberry sauce
2 tbl soy sauce
1½ tbl lemon juice
a few dashes of mace
1 tsp Better Than Boullion Chicken Base
Handful dried cranberries

Preheat Oven to 350
Cut chicken breasts into approx 2 inch squares.
Melt ½ butter and oil in fry pan.
Add chicken pieces and saute’ until no longer pink.
Place chicken pieces in casserole dish. Set aside.
Melt rest of butter in sauce pan and add remaining ingredients.
Simmer until cranberry sauce is liquified.
Pour liquified cranberry sauce on chicken pieces.
Cover with foil and bake 20 to 30 minutes.
Remove foil and let sit for 5 minutes.
Serve with basmati rise or buttered egg noodles and green salad.
Adjustments may be made to suit taste.

After I returned home from my triple by-pass operation, Gretchen sought out flavorful heart-healthy foods which tend to be bland. I dreaded eating dull food the rest of my life. Happily, she came up with this recipe which will stand on its own in terms of taste.

I felt fragile as though I would fall apart at any minute with arms and legs falling on the floor. Recovery is dull. Even urinating is a burdensome task.
Eating was one of the few treats left. This chicken recipe is not only good cardiac recovery food; it’s a great treat everyday.