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Cranberry Chicken
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Recipe Information
Description:
Tangy Cranberry Chicken and Rice

Source:
Eiram

Serves/Makes:4 or more

Ingredients
  • 1/2 cup (125 ml) all-purpose flour
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 6 boneless, skinless chicken breast halves
  • 1/4 cup (60 ml) butter or margarine
  • 1 cup (225 ml) fresh or frozen cranberries
  • 1 cup (225 ml) water
  • 1/2 cup (125 ml) packed brown sugar
  • 1 tbsp (15 ml). red vinegar, optional
  • 1/4 tsp (1 ml).nutmeg, optional
  • cooked rice
Preparation
  • In a shallow dish, combine flour, salt and pepper.
  • Dredge chicken
  • or
  • Place flour, salt and pepper in a plastic baggie - Place one chicken breast at a time into baggie and shake well.
  • In a skillet, melt butter over medium heat.
  • Brown the chicken on both sides.
  • Remove and keep warm.
  • In the same skillet, add cranberries, water, brown sugar, nutmeg and vinegar if desired.
  • Cook and stir until the cranberries burst, about 5 minutes.
  • Return chicken to skillet.
  • Cover and simmer for 20 to 30 minutes or until chicken is tender, basting occasionally with the sauce.
  • Serve over cooked rice.
Comments
Serve over hot fluffy rice with a salad and warm rolls. The ruby-red sauce has a tart cinnamony flavor.

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