Yield: 1 Servings
| Measure | 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 |
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