I'll tell you what I tweaked after you read the recipe:
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 1 cup fresh or frozen cranberries
- 1 cup water
- 1/2 cup packed brown sugar
- 1 tablespoon red wine vinegar
- 1/4 to 1/2 teaspoon grated orange peel
- 1/4 cup slivered almonds, toasted
- Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
- In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds. Yield: 6 servings.
I only had dried cranberries and they worked fine. They were a great texture, a little mushy, in contract with the chicken and almonds. I only had white wine vinegar on hand, so I used that. I didn't have an orange, but a clementine to zest. Finally, I used about 1/3 cup brown sugar, and not the 1/2 that the recipe calls for. I think the dried cranberries offered enough sweetness on their own to hold back on the sugar.
All in all, this was a great dish. Patrick commented that it tasted somewhat like a Chinese dish. I completely disagreed. It was very easy to make and pretty healthy, which is always an added bonus! Let me know if you give it a try! And Christina - did you try this already?