Page 69 - 201415_TOH_Cookbook

CRANBERRY
CHICKEN
KAHLER FAMILY, DEDHAM, MA
INGREDIENTS
Serves 8
1/2 cup all-purpose lour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 boneless chicken breasts 1/2 cup (1 sick) buter 1 cup cranberries 1 cup water 1 1/4 cups loosely packed
brown sugar 1/4 teaspoon nutmeg
“This recipe is such a great dish for family to enjoy during the fall season. It was given to me by a very special friend who survived breast cancer. My enire family enjoys it, and it’s always a good sign when everyone likes a recipe.” Gayle Kahler
PREPARATION
1. Preheat oven to 425°F. Have an aluminum foil baking pan ready.
2. In a wide, shallow bowl, combine the lour, salt and black pepper.
3. Sandwich each chicken breast between two sheets of plasic wrap and pound the thick side of the breast with a mallet to laten. Re- move the plasic wrap and cut the breasts in half. Dredge each piece through the lour mixture.
4. In a large skillet, melt the buter over medium heat. In batches to avoid crowding, brown the chicken pieces on both sides. Transfer the chicken to the foil pan.
5. In the same skillet, cook the cran- berries, water, sugar and nutmeg over medium heat unil the cran- berries burst, then cook 5 minutes more. Pour the cranberries over the chicken.
6. Cover the foil pan and bake for 40 minutes. Remove the cover and bake 10 more minutes unil the cranberry sauce is bubbling and the chicken is tender.
Taste of Home – Page 59