By Jennifer Burns, Dan’s Market
- 6 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 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 teaspoon grated orange peel
- 1/4 cup slivered almonds, toasted
- Salt and Pepper, to taste
Flatten chicken to ¼ inch thickness. In a large re-sealable bag, combine the flour, garlic and onion powder, cayenne, salt and pepper; 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.
