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    Cranberry Chicken


    Source of Recipe


    meals.com

    List of Ingredients




    8 (4-6 oz.) fresh boneless, skinless chicken breasts
    1/2 cup flour
    1 cup whole berry cranberry sauce
    2 tablespoons red wine
    1 tablespoon soy sauce
    1 clove garlic, crushed
    1 teaspoon finely grated gingerroot
    1 teaspoon ground black pepper
    4 tablespoons butter

    Recipe



    Dredge chicken lightly in flour; set aside.

    In a small saucepan, combine cranberry sauce, cooking wine, soy sauce, garlic, ginger and pepper.
    Warm over low heat until cranberry sauce melts and sauce is thoroughly mixed. Set aside.

    In a large frying pan, melt butter over medium-high heat until hot. Add chicken and sauté for 5 minutes. Turn over and continue cooking for 5 minutes more or until chicken is cooked through.*

    Pour cranberry sauce over chicken and let simmer 1 to 2 minutes, continuously spooning sauce over chicken. Serve on a bed of white rice.

    NOTE: *Chicken Test for Doneness (per Washington Fryer Commission)

    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

    I cut the chicken in bite-size pieces before dredging in flour. After cooking the chicken in the skillet, I transferred it to a casserole dish, stirred in the cranberry mixture and baked it at 350 for 20 minutes.

 

 

 

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