Tender pieces of chicken are lightly coated in seasoned flour, browned in a skillet and slowly simmered with cranberry sauce, orange and lemon juices, and onion. The result is a slightly sweet and tangy sauce that's especially good served over rice.
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| Cranberry Chicken |
Servings: 4–5
Prep Time: About 15 minutes
Cook Time: 45–50 minutes
Ingredients:
- 3 pounds chicken breasts, cut into pieces
- ½ cup seasoned flour
- ¼ cup corn oil
- 2 cups cranberry sauce
- ½ cup orange juice
- ¼ cup lemon juice
- 1 cup chopped onion
Instructions:
- Place the chicken pieces and seasoned flour in a large bag. Shake until the chicken is evenly coated.
- Heat the corn oil in a large skillet over medium heat.
- Add the chicken and sauté until lightly browned, turning once to brown both sides.
- In a bowl, combine the cranberry sauce, orange juice, lemon juice and chopped onion.
- Pour the cranberry mixture over the browned chicken.
- Cover the skillet, reduce the heat to low and cook gently for 40–45 minutes, or until the chicken is tender and cooked through.
- Spoon the cranberry-orange sauce over the chicken and serve hot.
Tip: Keep the heat fairly low once the cranberry sauce is added. The sugar in the cranberry sauce can scorch if the mixture boils too aggressively. This would be particularly good served with white or wild rice to catch the sauce.
Source: Family Recipe