Ruby Chicken

By TrayH

Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. This recipe came from a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. —Thank you to Kathy Mead of Gwinn, Michigan

Ingredients

• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 bone-in chicken breast halves (8 ounces each)
• 1 tablespoon butter
• 1/2 cup fresh or frozen cranberries
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 tablespoons chopped onion
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

Preparation

Step 1

• In a large resealable plastic bag, combine flour and salt; add the chicken. Seal bag and toss to coat. In a nonstick skillet, brown chicken in butter.

• Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a meat thermometer reads 170°.

Yield: 2 servings.