Baked chicken glazed with spiced cranberry sauce
A variation on the traditional holiday themes.
- 8 oz jellied cranberry sauce
- 1/2 cup dry sherry
- 1 1/2 cups chicken broth
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground pepper
- 2 star anise
- 1/2 tsp dry mustard
- 2 tsp prepared mustard
- 2 Tbsp dark brown sugar
- 2 lb chicken breasts
- some seasoned flour
(flour with salt and pepper). Use enough to cover a dinner plate.
- 1/4 cup butter
Preheat oven to
Combine the cranberry sauce, sherry, chicken broth, spices, and sugar.
Simmer for 10 minutes, then discard the star anise.
Heat the butter in a skillet until it is foamy. Dredge the chicken breasts
in the seasoned flour, and sautae in the butter for 1 minute on each
side. Transfer the chicken to an ovenproof dish.
Pour the cranberry mixture into the skillet, and reduce by half over high
Pour the sauce over the chicken, and bake at
for 15 minutes.
15 minutes preparation, 30 minutes cooking.
Measure the seasonings.
Columbia University, New York
Recipe last modified: 24 Dec 85
From: mjf@cmu-cs-vlsi (Mike Foster)
Subject: RECIPE: Cranberry chicken
Date: 24 Jan 86 05:10:35 GMT
Organization: Columbia University
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