1 large onion, quartered and sliced
6-10 boneless chicken breasts
3 T olive oil
1 1/3 C chili sauce
¾ C whole berry cranberry sauce
1/3 C brown sugar
3 T cider vinegar
4 ½ t Worcestershire sauce
4 ½ t yellow mustard
In a large skillet, sauté the onions and chicken until chicken is no longer pink. Add the remaining ingredients once they have been well mixed and simmer with the chicken until the chicken is done. You can also prepare the sauce and pour it over unbaked chicken and bake until done if you’d rather not use the stove top.
This recipe is brought to you from the kitchen of the Latigo Dude Ranch.