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Place Chicken In A Large Shallow Bowl. Combine Lemon Juice, Oil, Salt And Pepper; Pour Over Chicken. Cover And Refrigerate. Meanwhile, Place Cranberries In A Small Bowl. Cover With Boiling Water And Let Stand For 15 Minutes. In A 2-Qt. Saucepan, Melt 2 Tablespoons Butter Over Medium-High Heat. Add Celery And Onion; Saute Until Onion Is Tender. Reduce Heat To Medium. Drain Cranberries; Add To Celery Mixture With Apple. Stir In Cranberry Juice, Apple Juice And Vinegar. Cook, Stirring Constantly, For 5 Minutes Or Until Liquid Is Reduced By Half. Stir In Coriander And Allspice. Cover And Keep Warm. Drain Chicken, Discarding Marinade. In A Large Skillet, Melt Remaining Butter Over Medium-High Heat. Add Chicken And Cook 5 Minutes Or Until Lightly Browned. Turn; Cover And Reduce Heat To Low. Cook 10 Minutes Longer Or Until Juices Run Clear. Place Chicken On A Serving Platter On Top With Cranberry Compote.
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