Caramelized Cranberry Chicken |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was a Southern Living grand prize winner in 1998 by Janice Elder of Charlotte, North Carolina. Ingredients:
3 tablespoons frozen orange juice concentrate, thawed |
2 tablespoons balsamic vinegar |
2 tablespoons dry sherry |
1 garlic clove, minced |
4 boneless skinless chicken breast halves |
3 tablespoons brown sugar |
1 tablespoon sesame oil |
1 small onion, chopped |
1/2 cup dried cranberries |
2 tablespoons sesame seeds, toasted |
2 tablespoons green onions, minced |
Directions:
1. Combine the first 4 ingredients in a large zip lock bag and add the chicken. Seal and chill at least 1 hour.
2. Cook brown sugar and sesame oil in a large nonstick skillet over medium high heat, stirring constantly, for 4 minutes.
3. Remove chicken from marinade, but save it for making the sauce.
4. Add chicken to the sesame oil and brown sugar mixure in the skillet, cooking 3 minutes on each side.
5. Add marinade to the skillet, onion and cranberries. Cook, stirring and turning the chicken often for about 10 more minutes.
6. Remove the chicken and let it sit for 5 minutes.
7. Slice and serve with the cranberry mixture, sprinkling with sesame seeds and green onions.
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