Cranberry/orange chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ⅛ | teaspoon | Salt |
| 1½ | pounds | Chicken breast halves |
| 4 | tablespoons | Butter or margarine |
| 2 | cups | Cranberries -- whole fresh/ |
| Frozen | ||
| ½ | cup | Onion -- chopped |
| 2 | tablespoons | Orange peel -- grated |
| 1¾ | cup | Sugar |
| 1¼ | cup | Orange juice |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| 1 | dash | Red food coloring -- |
| Optional | ||
Directions
Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. In a saucepan, combine remaining ingredients except food coloring: bring to a boil and pour over chicken. Cover and simmer 1 hr. Remove chicken to warm platter. Bring sauce to a boil and cook, stirring constantly until thickened. Add a few drops red food coloring if desired. Serve sauce over chicken.
Yield: 6 servings.
Recipe By : Country Woman