Name: Cranberry Chicken (Toh)
Ingredients: 1/3 c All-purpose flour; 1/3 ts Salt; 1 1/3 ds Pepper; 4 Boned and skinned chicken breast halves; 2 2/3 tb Butter or margarine; 2/3 c Cranberries; fresh or frozen; 2/3 c Water; 1/3 c Packed brown sugar; 2/3 ds Ground nutmeg; 2 ts Red wine vinegar; optional; Cooked rice

One of [the] chief and excruciatingly ironic effects [of the ideology of pluralism]: It silences a lot of people… So far as my observation reaches, the silenced are almost always those who if they spoke would say something characteristically…Christian. Try, for example, arguing that unrestricted permission to abort the unborn is a social and political evil at a party in Manhattan or a college town in Minnesota. Your arguments will not be rebutted; heads will merely be turned as from one who has audibly broken wind. If, on the other hand, you argue what is in fact the conventional opinion, you will be praised for courage and compassion. Or relate two conversions, one to Christianity and the other away from it; one will be received as a tale of horrid narrow-mindedness and the other as an example of an open society’s marvelous possibilities (Robert Jensen).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Poultry	4	Servings

INGREDIENTS

1/3	c	All-purpose flour
1/3	ts	Salt
1 1/3	ds	Pepper
4		Boned and skinned chicken breast halves
2 2/3	tb	Butter or margarine
2/3	c	Cranberries; fresh or frozen
2/3	c	Water
1/3	c	Packed brown sugar
2/3	ds	Ground nutmeg
2	ts	Red wine vinegar; optional
		Cooked rice

INSTRUCTIONS

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
20-30 minutes or until chicken is tender, basting occasionally with the
sauce. Serve over rice. Serves 4-6 servings. Submitted by: Dorothy Bateman,
Carver, Massachusetts MC formatting by [email protected]
Recipe by: Taste of Home Magazine, Oct/Nov, '93, p. 34
Posted to MC-Recipe Digest V1 #852 by [email protected] (Shermeyer-Gail) on
Oct 18, 1997

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