Holiday craziness getting to you? Do you still have to put dinner on the table for your family and maybe even some relatives that are visiting for the holidays? It can be a daunting task, putting together a simple holiday meal for a small group in just a few short minutes. This is the recipe to make.

Chicken paillard is nothing more than flattened meat. In this case, skinned and boned chicken breasts are pounded, quickly sauteed and then finished with a tangy, slightly sweet cranberry port sauce. This main course lends itself to last-minute preparation with minimal fuss.

The cranberry port sauce enlivens the simple chicken flavor and tastes like the holidays in a bite. Serve this with roasted yams and simple braised spinach for a Seriously Simple memorable meal. And, by the way, if you are having a small crowd for a festive holiday dinner, consider this for your main course. Your family and friends will be thrilled.

What to drink with this complex flavored dish? The sauce's sweet and tart flavors call for a wine that can balance the yin and yang. A smooth and fruit-lifted pinot noir will be superb, as well as this season's Beaujolais Nouveau red. In addition, an off-dry rose or California chenin blanc can also make a surprisingly delightful match.

Chicken Paillard with Cranberry Port Sauce

Serve 4 to 6

6 (6-ounce) boned and skinned chicken breast halves

Seasoning salt

Freshly ground black pepper

Olive oil spray

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