Chicken with Cranberries

  • 4 boneless, skinless chicken breasts
  • 1/3 C flour
  • Salt and pepper to taste
  • Cayenne pepper to taste
  • 1 Tbs. olive oil for pan frying
  • 1 can whole sweetened cranberries
  • 1/4 C peeled and chopped yellow onion
  • 3/4 C orange juice
  • Cornstarch slurry made with 1 Tbs. cornstarch and 1/2 C chicken stock
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger

Mix the flour with the salt and both peppers, and dredge each piece of chicken. Pan-fry in the olive oil just until brown, turning once.

In the meantime, mix all remaining ingredients in a stainless-steel saucepan and bring to a boil. Place chicken in small covered casserole and pour cranberry mixture over the chicken and cover. Bake in a 325 degree oven for 25-30 minutes.

Date Added:January 01, 2002
Classification:Poultry Main Dishes
Course:Main Course

Bake, Stovetop


2012, 2014