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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
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My husband loves to make this recipe. We had it for last nights dinner and are going to have the leftovers today, its great cold. Ingredients:
1 cup boiling water |
1/2 cup dried cranberries, soak cranberries in water for 5 minutes. |
2 teaspoons canola oil |
1 1/2 lbs boneless skinless chicken breasts, halved,and pounded to 1/2 inch thickness |
1 large carrot, peeled,and diagonally sliced |
1 red pepper, julienned |
1 yellow pepper, julienned |
2 scallions, sliced |
2 tablespoons honey |
1 tablespoon lemon juice |
Directions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken breasts and sauté on each side for a total of 10 minutes.
3. Remove from the skillet.
4. Add the carrot and peppers and sauté for 5 minutes.
5. Add the scallions and sauté for 3 more minutes.
6. Mix together the honey and lemon juice.
7. Add the cranberries and the juice mixture to the skillet and cook 1 minute.
8. Add the chicken breasts, cover, and simmer on low for 5 minutes.
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