Chicken With Cranberries And Orange Recipes

CHICKEN WITH ORANGE AND CRANBERRY SAUCE

Steps:

• Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
• Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
• Boil pan juices over high heat, uncovered, 3 or 4 minutes.
• Mix cornstarch with water and add to sauce; stirring until it boils.
• Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.

CRANBERRY/ORANGE CHICKEN

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

CHICKEN WITH CRANBERRIES AND ORANGE

Steps:

• Place the chicken pieces in the cooker.
• In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
• Cover with the lid and cook following the times and settings in the description above.
• Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
• Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker.
• Cover with the lid and continue to cook for the final half hour.
• Serve sprinkled with chopped mint.