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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When cranberries are in season, I like to stock the freezer so I can serve this dish year-round. The sauce's tangy flavor complements the chicken very well. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup butter |
1 cup fresh or frozen cranberries |
1 cup water |
1/2 cup packed brown sugar |
1 tablespoon red wine vinegar |
dash ground nutmeg |
Directions:
1. In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
2. In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken. Yield: 6 servings.
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