ORIGINALLY POSTED NOVEMBER 6, 2011:
*To make this recipe in a lower fat version, we use a mix of 1/2 wheat and 1/2 white flour and we use I Can’t Believe It’s Not Butter instead of butter.*
Since it’s a frost-on-the-ground type of morning here in New England, I thought I’d post one of my favorite fall meals for you. I have posted this on FB before, and I even saw a friend on Facebook post it last night for her followers as well. It’s on my list of meals to make for dinner this week myself. I just bought a bag of cranberries on my last shopping trip. With Thanksgiving coming, I will be posting a few different cranberry recipes in the coming weeks as well. This is a meal that my entire family enjoys and a meal I’ve made often for company and so far it has always gotten rave reviews. Enjoy!
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves, pounded (I thaw 12 frozen boneless, skinless chicken tenderloins and don’t pound them. I get them at Price Rite by the bag, for those who live near a Price Rite.)
1/4 cup butter or margarine (butter all the way)
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
Dash ground nutmeg
In a shallow dish, combine flour, salt and pepper. Dredge chicken. In a skillet melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, add cranberries, water, brown sugar and nutmeg. Cook and stir until the cranberries burst (about 5 minutes.)
Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce.
Serve over rice. Yield 4-6 servings.