Caramelized Chicken With Cranberry Conserve |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe won a $25,000 prize (not by me), and it's the best chicken I've ever tasted. It's also very easy to make. I didn't have sherry on hand so I used white grapejuice once and papaya nectar once. Both times it was mounth-watering! It's almost a dessert. Ingredients:
3 tablespoons frozen orange juice concentrate, thawed |
2 tablespoons balsamic vinegar |
2 tablespoons dry sherry |
1 garlic clove, minced |
4 boneless skinless chicken breast halves |
3 tablespoons brown sugar |
1 tablespoon dark sesame oil |
1 small onion, chopped |
1/2 cup dried cranberries |
1 -2 tablespoon sesame seeds, toasted (optional) |
1 -2 tablespoon green onion, minced (optional) |
Directions:
1. Preparation.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
3. Remove chicken from marinade, reserving marinade.
4. Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.
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