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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamony flavor. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
3 tablespoons butter |
1 cup water |
1 cup fresh or frozen cranberries |
1/2 cup packed brown sugar |
dash ground nutmeg |
1 tablespoon red wine vinegar, optional |
hot cooked rice, optional |
Directions:
1. In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
2. In the same skillet, add water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired. Yield: 6 servings.
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