Parade Magazine Orange Chicken Food

CHICKEN PARMESAN (PARADE MAGAZINE)

Steps:

• Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
• Heat oil and butter in a skillet on medium-high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes.
• Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.
• Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
• Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates;top with chicken, sauce and parsley.

PARADE MAGAZINE'S CRANBERRY HOLIDAY RELISH

Steps:

• Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine.
• Stirring, bring the ingredients to a boil over medium heat.
• Lower the heat and simmer gently until relish thickens, about 5 minute.
• Remove from heat and stir in the vinegar.
• Spoon into heatproof container, cover with plastic and cool to room temperature.
• Refrigerate.
• Tightly covered, the relish will keep for two weeks.