Ruby chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken breasts (up to 3) |
| ⅓ | cup | Flour |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Butter |
| 1½ | cup | Fresh cranberries (when I can't get fresh cranberries I have used canned cranberry sauce, with the berries, and it worked too, it was just more soupy.) |
| ¾ | cup | Sugar |
| ¼ | cup | Chopped onion |
| 1 | teaspoon | Grated orange peel (optional) |
| ¾ | cup | Orange juice |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger |
Directions
Coat chicken breasts with a mixture of the flour and salt. Brown in melted butter in skillet, turning once. Meanwhile, combine reamaining ingredients in saucepan; bring to boiling. Pour this over chicken. Cover and cook slowly 35 - 40 minutes or until chicken is tender. Makes 4 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurel McCloskey <mccloskey@...> on Sep 25, 1997