CRANBERRY CHICKEN

22.10.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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CRANBERRY CHICKEN


Servings: 4
Ingredients: 

  • 8 oz Cranberry sauce,                    2 t  Mustard, prepared
    • 

  • -jellied                            2 T  Dark brown sugar
    • 

  • 1/2 C  Sherry, dry                         2 lb Chicken breasts
    • 

  • 1 1/2 C  Chicken broth                            -(boneless)
    • 

  • 1/4 t  Ginger, ground                           Seasoned flour
    • 

  • 1/4 t  Nutmeg, ground                           -(flour with salt and
    • 

  • 1/4 t  Cloves, ground                           -pepper); use enough
    • 

  • 1/4 t  Pepper, ground                           -to cover a dinner plate
    • 

  • 2    Star anise (whole)                1/4 C  Butter
    • 

  • 1/2 t  Mustard, dry
    •

Preheat oven to 350 degrees F. Combine the cranberry sauce, sherry,
chicken broth, spices and sugar. Simmer for 10 minutes, then discard the
star anise.

Heat the butter in a skillet until it is foamy. Dredge the chicken breasts
in the seasoned flour, and saute in the butter for 1 minute on each side.
Transfer the chicken to an ovenproof dish.

Pour the cranberry mixture into the skillet, and reduce by half over high
heat. Pour the sauce over the chicken, and bake at 350 degrees F. for 15
minutes.

NOTES:

* Baked chicken glazed with spiced cranberry sauce — A variation on the
traditional holiday themes. Servings: Serves 4-6.

: Difficulty: Easy.
: Time: 15 minutes preparation, 30 minutes cooking.
: Precision: Measure the seasonings.
:
: Mike Foster
: Columbia University, New York

: Copyright (C) 1986 USENET Community Trust

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