| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Chicken breasts (up to 3) |
| 1/3 | c | Flour |
| 1 | ts | Salt |
| 4 | tb | Butter |
| 1 1/2 | c | Fresh cranberries (when I can't get fresh cranberries I have used canned cranberry sauce, with the berries, and it worked too, it was just more soupy.) |
| 3/4 | c | Sugar |
| 1/4 | c | Chopped onion |
| 1 | ts | Grated orange peel (optional) |
| 3/4 | c | Orange juice |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
Coat chicken breasts with a mixture of the flour and salt. Brown in melted butter in skillet, turning once. Meanwhile, combine reamaining ingredients in saucepan; bring to boiling. Pour this over chicken. Cover and cook slowly 35 - 40 minutes or until chicken is tender. Makes 4 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurel McCloskey <mccloskey@makepeace.com> on Sep 25, 1997
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