Tuesday, November 2, 2010

Almond Cranberry Chicken

Today's recipe came to me from Taste of Home Magazine's Quick Cooking, now called Simple and Delicious. The chicken is simply seasoned and browned in butter, letting the cranberry almond topping steal the show and make this a delicious but easy meal to prepare.

Almond Cranberry Chicken

6 boneless skinless chicken breast halves (4 oz each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
1/4 to 1/2 teaspoon grated orange peel
1/4 cup slivered almonds, toasted

Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds. Yield: 6 servings

Thanks for visiting! Stop in tomorrow for another cranberry recipe:)

sharing this recipe at AP Tuesday

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