"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry Chicken (or Pork) Recipe

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This recipe for Cranberry Chicken (or Pork), by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Schrader
Added: Thursday, March 20, 2008


1/2 c. all-purpose flour
1/4 tsp. pepper
4 boneless chicken breasts or 4 boneless pork chops
3 tbsp. margarine
1 c. water
1 c. fresh or frozen cranberries
1/2 c. packed brown sugar
dash ground nutmeg
1 tbsp. red wine vinegar
1/2-1 apple, chopped
shot of orange juice
hot cooked rice, optional

In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, combine water, cranberries, brown sugar, nutmeg, vinegar, apple and orange juice. Cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Makes 4 servings.




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