CHICKEN WITH CRANBERRIES AND ORANGE SAUCE

By Clarabell

Ingredients

• 4 boneless chicken breast halves
• 1/2 c flour
• 1 t salt
• dash pepper
• 1 T butter
• 1 T olive oil
• 3/4 c orange juice
• 1/4 c Cointreau or Grand Marnier
• 1/2 c chopped dried cranberries
• 1/2 c sliced green onion
• hot cooked rice or pasta

Preparation

Step 1

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickness. Combine flour, salt, and pepper in a large food storage bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.