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.