I'm up early on Sunday morning and thinking of what to cook, when I look in the fridge I see I still have some cranberries left over from Thanksgiving. Here is a recipe I like to use up my cranberries with.
1 tbsp. butter (oil)*
4 skinless, boneless chicken breasts
1 tsp. cornstarch
½ cup water
1 tbsp. orange juice concentrate*
½ tsp curry powder
¼ tsp. each salt and ground blk. Pepper
½ c. cranberry sauce
Melt butter (* I prefer to use a little oil) in large, non stick frying pan over medium –high heat. Add chicken. Cook until lightly golden, 3 min. per side. In a bowl, stir cornstarch with water. Stir in orange juice concentrate, curry powder, salt and pepper. Remove chicken to plate. Pour orange mixture into pan.*I like to add a little Cointreau , here Stir in cranberry sauce until melted and mixture is bubbly. Reduce heat to medium-low. Return chicken to pan. Cover and simmer, turning occasionally, until chicken is springy when pressed, 8- 14 min. If sauce is too thin, remove chicken, then boil, stirring often until as thick as you like. Great with rice, green beans and extra cranberry sauce on the side. Serves 4.