Nice dish with a Thanksgiving feel to it. I love making it in the fall.The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"
8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar
- Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
- In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
- In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
- Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes.
- Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.