Cranberry chicken (toh)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| ⅓ | teaspoon | Salt |
| 1⅓ | dash | Pepper |
| 4 | Boned and skinned chicken breast halves | |
| 2⅔ | tablespoon | Butter or margarine |
| ⅔ | cup | Cranberries; fresh or frozen |
| ⅔ | cup | Water |
| ⅓ | cup | Packed brown sugar |
| ⅔ | dash | Ground nutmeg |
| 2 | teaspoons | Red wine vinegar; optional |
| Cooked rice | ||
Directions
In a shallow dish, combine flour, salt and pepper; dredge chicken. 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 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice. Serves 4-6 servings. Submitted by: Dorothy Bateman, Carver, Massachusetts MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Oct/Nov, '93, p. 34 Posted to MC-Recipe Digest V1 #852 by 4paws@... (Shermeyer-Gail) on Oct 18, 1997