WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


  Holiday Chicken Breasts
with Dried Cranberry Orange Sauce

1 cup dried cranberries
1 cup orange juice
2 Tbsp. butter, divided
4 (6 oz.) skinless, boneless chicken breast halves, lightly pounded to same thickness
1 clove garlic, crushed
1 scallion, chopped, divided
1 navel orange, zested and fruit segmented
1/2 cup chicken broth
1 tsp. brown sugar
Salt
Freshly ground pepper

Soak cranberries in orange juice for 20 minutes. Drain and set aside, reserving the orange juice for the sauce. Heat 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Add chicken and cook about 4 minutes or until lightly browned on both sides, turning once. Remove chicken from skillet. Add garlic and white part of scallion to skillet and cook about 1 minute. Add the orange zest, reserved orange juice, and broth. Return chicken to skillet and bring to boil. Reduce heat to medium-low. Cover and simmer about 12 minutes or until chicken is no longer pink in center. Transfer chicken to serving platter. Add brown sugar to sauce in same skillet over high heat. Bring to boil and cook about 3 minutes or until the liquid has been reduced by one half, stirring frequently. Remove skillet from heat and whisk in remaining 1 Tbsp. butter. Stir in cranberries and season with salt and freshly ground pepper to taste. Top chicken with sauce and garnish with green scallions and orange segments. Makes 4 servings.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2006 Wisconsin Energy Cooperative New