Cranberry Chicken
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Cranberry Chicken
This dish is so sweet and delicious that you can eat it cold, straight from the fridge. I've even been known to sneak back into the kitchen to enjoy an extra helping as a sweet post-dessert bite. (Hey, I was pregnant, all right?)
Times
- Prep Time : 5 min min
- Ready Time : 5 min
Servings
4 - 6 servings
Ingredients
- 3/4 cup orange juice
- 1/2 cup flour
- 2 cups fresh cranberries
- 1 cup sugar
- 1/4 cup margarine
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon salt
- 6 boneless chicken breast cutlets, about 3 pounds
Directions
Preparation
- In a small saucepan, over medium heat, blend orange juice with flour, adding flour slowly, whisking to keep smooth.
- Add cranberries, sugar, margarine, cinnamon, nutmeg, ginger and salt. Stir to mix.
- Bring to a boil, stirring constantly to avoid lumps.
- Cool cranberry mixture slightly.
- Rinse cutlets and pat dry. Place in a large, deep skillet.
- Pour cranberry mixture over chicken in skillet.
- Cover and simmer 40 minutes. Serve immediately.
Contributed by: Quick & Kosher, JAMIE GELLER
About Jamie Geller
Posted in
Uncategorized
Meat , Main , Passover Recipes, Shabbat , 15-minute Prep , American , Dinner Tonight , Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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