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5* Ruby Chicken (2)

Source of Recipe

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5* Ruby Chicken (2)

Cooking for 2 Winter 2007
Reviews rate this recipe 5 Stars!
Prep: 15 min. Cook: 35 min.
MAKES: 2 servings

Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. —Kathy Mead, Gwinn, Michigan

Ingredients:
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 bone-in chicken breast halves (8 ounces each)
• 1 tablespoon butter
• 1/2 cup fresh or frozen cranberries
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 tablespoons chopped onion
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

Directions:
1. In a large resealable plastic bag, combine flour and salt; add the chicken. Seal bag and toss to coat. In a nonstick skillet, brown chicken in butter.

2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat.

Pour over chicken. Cover and simmer for 35-40 minutes or until a meat thermometer reads 170°.

1 chicken breast half with 1/2 cup sauce equals 517 calories, 16 g fat (6 g saturated fat), 125 mg cholesterol, 448 mg sodium, 51 g carbohydrate, 2 g fiber, 41 g protein.