Chicken With Orange And Cranberry Sauce Food

CRANBERRY/ORANGE CHICKEN

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

CHICKEN WITH ORANGE AND CRANBERRY SAUCE

Steps:

• Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
• Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
• Boil pan juices over high heat, uncovered, 3 or 4 minutes.
• Mix cornstarch with water and add to sauce; stirring until it boils.
• Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.

CRANBERRY ORANGE CHICKEN - CROCK POT

Steps:

• Rub salt onto chicken breasts and place in bottom of crock pot.
• In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
• Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
• Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
• Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!

CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, apricots, raisins, and orange zest.
• Bring to a boil, and cook 10 minutes, or until cranberries have burst.
• Add Splenda (1/2 cup plus 1 Tablespoon) and fold in chopped orange segments.
• Remove from heat, and chill at least 8 hours, or overnight.
• Serve cold.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.