Prep and Cook Time: 30 min.


8 (4-6 oz.) fresh boneless, skinless chicken breasts
1/2 cup flour
1 cup whole berry cranberry sauce
2 tablespoons red cooking wine
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon finely grated gingerroot
1 teaspoon ground black pepper
4 tablespoons butter 


Dredge chicken lightly in flour; set aside. In a small saucepan, combine cranberry sauce, cooking wine, soy sauce, garlic, ginger and pepper. Warm over low heat until cranberry sauce melts and sauce is thoroughly mixed. Set aside.

In a large frying pan, melt butter over medium-high heat until hot. Add chicken and sauté for 5 minutes. Turn over and continue cooking for 5 minutes more or until chicken is cooked through.

Pour cranberry sauce over chicken and let simmer 1 to 2 minutes, continuously spooning sauce over chicken. Serve on a bed of white rice.


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