Chicken Nachatta

Found this recipe at We Heart Food a while ago, put it in my file and finally made it tonight. Yummmmm! Tender chicken with a delicious flavor. It's easy to put together, but looks and tastes kinda fancy. I *heart* cranberries. I followed the directions except I used 100% cranberry/pomegranate juice in place of the Marsala.

Chicken Nachatta 

2 T. unsalted butter
1 c. thinly-sliced red onion
2 skinless, boneless chicken breasts, (approx. 1 lb)
1/4 c. all-purpose flour
1 T. olive oil
1 T. light brown sugar
1/4 c. chicken broth
3/4 c. Marsala wine (or cranberry juice)
1/2 c. sliced mushrooms
1/4 c. dried cranberries
1/4 c. heavy cream

Melt the butter in a medium skillet over medium heat. Add the red onion and cook until tender and somewhat browned, 8 to 10 minutes. Remove from the pan and set aside.

Coat the chicken breasts with the flour, patting to remove excess.

Add the olive oil to the skillet and heat to medium-high. Add the chicken breasts and brown, 1-2 mintues. Turn the chicken over, add the brown sugar to the skillet, and stir so that it melts. Add the chicken broth and boil until reduced by half, 1 to 2 minutes. Add the Marsala, mushrooms, onions, and dried cranberries. Bring to a boil, add the cream, and lower the heat to medium. Simmer until reduced by half and the chicken is cooked through, 8 to 10 minutes, turning once or twice. Season to taste with
salt and pepper.

Transfer to plates and top with the pan sauce.