PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE
No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.
Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
CHICKEN WITH CRANBERRY SAUCE
You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN WITH CRANBERRY-HOISIN SAUCE
From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.
Provided by Shelby Jo
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
- In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
- Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
- In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
- Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.
Nutrition Facts : Calories 211, Fat 2.6, SaturatedFat 0.5, Cholesterol 68.7, Sodium 611.1, Carbohydrate 17.1, Fiber 1.2, Sugar 10.3, Protein 28.7
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