Chicken breasts with spiced cranberry sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast halves without skin; boned | |
| 1 | can | Cranberry sauce, jellied |
| ½ | cup | Sweet sherry |
| 1½ | cup | Chicken stock |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Chinese five-spice |
| 2 | teaspoons | Prepared sweet mustard |
| 1 | tablespoon | Brown sugar |
| 3 | tablespoons | Butter or margarine |
Directions
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Flatten the breasts using a mallet or other blunt tool. Don't cut the breast through, however, just hit it hard enough to flatten to about ¼ to ½-inch thick.
In a small saucepan combine the jellied cranberry sauce (chop into chunks to speed melting), sweet sherry, chicken stock, dry and prepared mustard, ginger, nutmeg, and Chinese Five-spice, and brown sugar. Over high heat bring to a boil and then reduce heat and simmer for 10 mins.
Melt the butter/margarine in a skillet and saute the chicken breast until lightly browned and cooked through. Remove from the skillet and keep warm while you prepare the sauce.
Add the cranberry sauce mixture to the butter/margarine in the skillet. With the heat on high, reduce the sauce to about half of its original volume and pour it over the chicken breasts to serve.