CAPE COD CHICKEN BREASTS
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Serves 4
The cranberries called for in this recipe are available in your supermarket produce section from September through November. If you want to have cranberries available for use at another time of the year, buy them when they’re available and then freeze them in the bag they came in, but enclose that bag in a freezer bag so the berries are double wrapped. They’ll stay in good condition for about nine months.
4 chicken breast halves
ground pepper to taste
1 to 2 tablespoons vegetable oil or margarine
1 medium onion, finely chopped
1-1/2 cups fresh or frozen, thawed cranberries
3/4 cup orange juice
2 to 3 tablespoons sugar
1 teaspoon grated fresh orange peel
pinch nutmeg
Removed skin, and season chicken on both sides with pepper. In a large skillet, over medium-high heat, heat oil. Add chicken breasts and cook for 4 to 5 minutes per side until golden brown. Add onion; cook 2 minutes longer, stirring often. Add cranberries, orange juice, sugar, orange peel and nutmeg. Stir to scrape up bits from bottom of skillet; bring to a boil. Reduce heat to medium-low; cover and cook 20 to 25 minutes longer or until chicken is tender and cranberries are soft, stirring occasionally. Remove chicken to warm platter; keep warm. Transfer cranberry mixture from skillet to food processor or blender; cover and puree until almost smooth. To serve, pour sauce over chicken.
Nutrition Figures per Serving
Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate 20 grams. Sodium 144 mg. Cholesterol 145 mg.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission