Instead of chicken breasts, you could use thighs if you prefer dark meat. If you don’t have white wine, apple juice would be a good substitute.

The recipe is from The 250 Best 4-Ingredient Recipes by Margaret Howard, which is packed with quick and easy meal ideas.

Cranberry Chicken Breasts With Mushrooms

• 4 skinless, boneless chicken breasts
• Salt and freshly ground black pepper
• 1-1/2 cups sliced mushrooms
• 1/2 cup dry white wine
• 1/4 cup dried cranberries

1. Rinse chicken and wipe with paper towel.
2. Sprinkle chicken lightly with salt and pepper.
3. Spray a large nonstick skillet lightly sprayed with cooking spray.
4. Sauté chicken on medium-high for 5 minutes on each side or until browned.
5. Remove chicken and set aside.
6. Add mushrooms to skillet. Cook for 5 minutes or until mushrooms are browned.
7. Return chicken to skillet, and add wine and cranberries.
8. Cover and cook on medium-high heat for 10 minutes or until meat is no longer pink inside.
9. Serve with pan juices. If pan juices are too thin, stir a small amount of cornstarch into cold water, then stir into the hot liquid. Cook and stir until mixture thickens.

Serves 4.
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You can find more information on the gluten free cooking section of my Excel tips and tutorials website.