Preheat a large nonstick skillet with 3 TBsp olive oil. Season chicken with salt and pepper, add to hot skillet. Cook chicken for 5 to 6 minutes on each side. Remove chicken to plate and cover with foil to keep warm. Return chicken pan to burner with medium heat, add butter, 1 TBSp olive oil, onion, and celery. Cook 3 to 4 minutes until onions and celery are tender. Add white wine, cook down for a few minutes, add chicken stock and cranberries and cook for 5 to 6 minutes. Place chicken in pan with sauce. Let heat through. Serve.
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