Recipe - Cranberry Chicken (Toh)

1/3 cup Allpurpose flour
1/3 teaspoon Salt
1 1/3 ds Pepper
4 Boned and skinned chicken
breast halves
2 2/3 tablespoon Butter or margarine
2/3 cup Cranberries; fresh or frozen
2/3 cup Water
1/3 cup Packed brown sugar
2/3 ds Ground nutmeg
2 teaspoon Red wine vinegar; optional
Cooked rice

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. In the same skillet, add cranberries, water, brown
sugar, nutmeg and vinegar, if desired. Cook and stir until the cranberries
burst, about 5 minutes. Return chicken to skillet. Cover and simmer for
2030 minutes or until chicken is tender, basting occasionally with the
sauce. Serve over rice. Serves 46 servings. Submitted by: Dorothy Bateman,
Carver, Massachusetts MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Oct/Nov, '93, p. 34

Posted to MCRecipe Digest V1 #852 by 4paws@netrax.net (ShermeyerGail) on
Oct 18, 1997