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What’s for Dinner Wednesday: Not your Grandma’s Fried Chicken

19 Feb
With the added spices and Panko bread crumbs, this chicken was a huge hit!

With the added spices and Panko bread crumbs, this chicken was a huge hit!

Ever think you just can’t do one more original thing with chicken? Ever feel like you have just done it all and can’t look at another piece of boneless, skinless chicken?

It’s not just me, is it?

Usually when I shop, I grab a bag or two of frozen chicken tenderloins, and this time when I did I thought to myself, “I don’t even know what to do with this chicken, I’m so done with chicken.”

But then, a wonderful thing happened! I got a surprise goodie bag in the mail from SheKnows, the company I’ve been working with lately, and they saved my dinner that day. Inside my box was a new cookbook, “Chop Chop: The Kids’ Guide to Cooking Real Food with Your Family.” Elizabeth receives Chop Chop, the magazine, from a birthday gift she got this summer, so we were *very* excited to see this newest addition to our cookbook collection.

You’ll be seeing other recipes from the cookbook, I can guarantee, but as we thumbed through it, I saw a recipe for “Not Your Grandma’s Fried Chicken.”

Now I happen to really like my Grandma Rose’s fried chicken cutlets, but I gave this recipe a second look. It called for Panko bread crumbs, which I had, but it also called for Dijon mustard and thyme in the recipe. Most importantly, it gave a tip which I wanted to try out: It said that refrigerating the chicken after it’d been coated with the egg mixture and the bread crumbs for at least 30 minutes, would help to keep the coating on the chicken.

I love breaded chicken and I hate leaving the breading in the pan and eating naked chicken for dinner, don’t you?

For that reason alone, I decided to try this recipe out that night, and I’m so glad I did! The flavor with the added mustard and thyme was delicious and the tip about the refrigeration really did work! Everyone at this, all five of us gave it a thumbs up. That type of five out of five rating is rare in this house!

I served this dish with one of our favorite side dishes from our dinner at the White House: Quinoa Corn and Black Bean Salad. You can click on it to get the recipe.

I found the recipe online, and I have put the link to it here, but I found it interesting that the online version from the magazine doesn’t have the refrigeration tip. It was in the cookbook though and I wouldn’t do breaded chicken without it from here on in!

Here’s the recipe from the online version, with their cookbook’s refrigeration tip added in.

Ingredients

2 tablespoons

olive or canola oil

1 cup fine bread crumbs or panko

1⁄2 cup whole-wheat flour
1 teaspoon kosher salt
2  large eggs
1 tablespoon dijon mustard
1 teaspoon dried thyme
6  skinless chicken thighs
1⁄2 teaspoon black pepper
1  lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet. **Cover and refrigerate for at least 30 minutes and up to 2 hours. This step is very important in order to make the coating stick.**
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

Ingredients

2 tablespoons

olive or canola oil

1 cup

fine bread crumbs or panko

1⁄2 cup

whole-wheat flour

1 teaspoon

kosher salt

1⁄4 teaspoon

cayenne pepper

2  

large eggs

1 tablespoon

dijon mustard

1 teaspoon

dried thyme

6  

skinless chicken thighs

1⁄2 teaspoon

black pepper

1  

lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet.
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

– See more at: http://www.chopchopmag.org/content/not-your-grandmas-fried-chicken#sthash.ceJP57AG.dpuf

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What’s for Dinner Wednesday: Skillet Lasagna…with a twist

12 Feb
This meal was a lifesaver for us one Friday night, and we'd definitely make it again!

This meal was a lifesaver for us one Friday night, and we’d definitely make it again!

Friday nights have been tough for us the past few years. It’s generally our night for Dance, at least for one daughter, although some years it was for all of them. Lately it’s also been a Girl Scout night for my youngest too.

This year, twice a month, she goes from Dance to Girl Scouts with one hour in between, so dinner has to be fast and easy. Recently, I had a Friday where I looked on my weekly menu to see what was on there, and lo and behold….there was nothing.

Friday was blank.

Well, that’s inconvenient.

My first thought was to order out pizza but I don’t love doing that. It’s expensive for one thing and it’s not the healthiest for another.

What to make, what to make?

I kept thinking on it all day.

Shortly before the end of the afternoon, I was scrolling through Facebook, and there it was: Friday night’s dinner. A friend of mine had share a recipe for a One Skillet Lasagna that she’d found on Pinterest from a blog called Number 2 Pencil. I had found my dinner. She and her family had tried it the night before and loved it. I was going to try it on my family that night.

The recipe called for a couple of things I had to modify because of what I had on hand:  Italian Sausage and Ravioli. I didn’t have Italian Sausage, but I did have some Jimmy Dean Turkey Sausage Crumbles. I didn’t have Ravioli, but I did have two 12 oz. bags of Tortellini. Both those items would work out just fine.

So, with a slight twist in the ingredients, I created Number 2 Pencil’s One Skillet Lasagna at my house too.

It was a hit, everyone loved it. I still want to make it with Ravioli next time, just to try it, but it was good with Tortellini too.

In my exploration of the Number 2 Pencil blog I have seen lots of great recipes. I hope you’ll pay the blog a visit too!

Here is their recipe just as it appears on the blog itself. Other than the switch-a-roo I pulled with the pasta and sausage, I followed the recipe to a T.

Ingredients

  • 2 tablespoons of olive oil
  • 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
  • 1/2 a medium onion, diced
  • 2 cloves of garlic, minced
  • 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 1/2 cups of low sodium chicken broth
  • 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
  • 8 oz of fresh mozzarella cheese, cubed
  • 1/2 cup of freshly grated parmesan cheese
  • Flat leaf parsley for garnish

Instructions

  1. Add olive oil to large skillet.
  2. Sautee onions and garlic, over medium heat, until onions are soft and translucent.
  3. Add sausage and cook, breaking up with wooden spoon while it browns.
  4. Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
  5. If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
  6. Bring mixture to a boil, then reduce heat and simmer over medium heat.
  7. Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes
  8. Remove from heat and stir in mozzarella and parmesan.

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Superbowl Week: Chili and Loaded Chili ‘skins

29 Jan
Chili with shredded cheese, sour cream and chips

This chili looks almost too good to eat!

ORIGINALLY POSTED JANUARY 27, 2012:

Don makes a great chili, he really does. I’d never even HAD chili until I met him and had his. I also had never had peppers or onions because growing up my dad didn’t like either, so we steered clear of them when cooking. Now though, I eat all of those things and I especially love my husband’s chili. It’s perfect for Superbowl Sunday.

INGREDIENTS

5 lbs ground beef or ground turkey or ground pork (or any combination of the three)

2-3 cloves of garlic, chopped

2 six ounce cans of tomato paste and 2 cans of water

2 twenty-eight ounce cans of diced tomatoes

3 twelve ounce cans kidney and/or black beans

2 green peppers, chopped

1 large onion chopped

4-6 TBL chili powder

1 tsp. oregano

Salt/Pepper to taste

Sour cream, cheddar cheese, chips for topping

DIRECTIONS

1.) Combine and cook meat, garlic, oregano in large cooking pot

2) Add chopped peppers and onions

3) Add all other ingredients and cook on low for two to five hours.

If you’d like to cook this in the crock pot, cook up the meat first and then throw it all into the crock pot to cook on low for the 2-5 hours.

This is the sort of recipe you can make according to your taste. The spicier you like things, the more spicy ingredients you can add to it (hot sauce, chili powder, chili peppers etc.) The more mild you like it, the less you add.

****************************************************************************************************************

BONUS RECIPE: LOADED CHILI POTATO SKINS

Loaded chili potato skins

A bonus appetizer that you can use some of your chili to make.

We love potato skins and chili seems to lend itself to an additional appetizer idea: Loaded chili potato skins.

Cook up a bunch of baked potatoes ahead of time. Let them cool a bit.

Cut them in half and hollow them out, leaving about 1/4″ to 1/2″ of the potato in the skin.

Add some of your chili and some cheddar cheese to the inside, and bake them until cooked through.

Broil at the end to crisp up.

Add your favorite toppings: sour cream, guacamole, etc.

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Coming soon to SheKnows…Touchdown Turkey Sausage Taters

20 Jan

Wait til you see the great recipe that I created with the Jimmy Dean Turkey Sausage Crumbles!

Wait til you see the great recipe that I created with the Jimmy Dean Turkey Sausage Crumbles!

As many of you know, I’ve recently joined the founding team of SheKnows Experts as a contributing blogger. You can see my new SheKnows Experts badge on the right side of The Whole Bag of Chips. You can see my profile here.

I’m excited to announce that my next post for SheKnows will appear on their site on January 30, 2014! I’ve been working with SheKnows and the Jimmy Dean company, trying out an exciting product of theirs, the Jimmy Dean Sausage Crumbles in some of my recipes, such as the one you see here, which will be a perfect addition to your Superbowl Sunday menu!

You will love how quick and easy this new recipe is, but best of all, you’re going to love how delicious it is! Be sure to head on over to SheKnows next week to check it out!

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What’s for Dinner Wednesday: Paula’s Pasta y Fagioli

8 Jan
Fast, easy and delicious! Perfect for a cold winter day.

Fast, easy and delicious! Perfect for a cold winter day.

My friend Paula has the most wonderful blog called My Soup For You, and I visit it often. Although it’s named for her delicious soups, it encompasses all of her cooking talents, not just soups. As she says, it’s “so much more” than just her delicious soups.

On one particular day she posted a recipe for a soup I just knew my family would love; a Pasta y Fagioli soup made in the crock pot.

Now, you know how I love my crock pot!

And with this cold, wintery weather, what would be better than a warm, simmering soup awaiting our arrival home one evening?

I only had to make two small changes to her super-easy recipe. The first change was that I didn’t have the pasta she recommended using, Ditalini. I used elbow pasta instead, which is a larger pasta, but still delicious. The second change was that I preferred to put cooked ground turkey into my recipe instead of ham or pancetta as Paula had done. Other than that, I followed her recipe to the T.

As I expected, this soup got all thumbs up from our family! We not only had it for dinner that evening, but there was enough left to send in thermoses for lunches the next day as well. It’s definitely a recipe I’d make again!

I have copied and pasted the recipe below, just as Paula has it on her blog, but I hope you’ll hop on over and visit her on My Soup For You and check out all she has to offer! She’s just recently updated and revamped her blog so there’s lots of great posts to explore!

Fast and Easy Pasta Y Fagioli
1 quart broth – I used chicken
6 oz can of tomato paste
2-3 cups pureed tomatoes
8 oz diced ham or pancetta – I used pancetta
1 can white beans – you can add more if you want a heartier soup
Garlic
Italian seasoning
salt and pepper
8 oz prepared ditalini pasta

1. Put everything but the pasta in a slow cooker.
2. Cook on low for 6-8 hours.
3. Serve over the pasta.

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What’s for Dinner Wednesday: Cranberry Apple Chutney

18 Dec
This was delicious and will be on our table for Christmas Dinner next week!

This was delicious and will be on our table for Christmas Dinner next week!

We are food and cooking TV junkies. We watch all kinds of cooking shows at our house from Diners, Drive-ins and Dives to Restaurant Impossible, and more.

The bad thing about that is I’m constantly hungry because we’re always looking at food and it always looks delicious.

The good thing about that is we get some great inspiration from the things we see made on TV.

A few weeks back, Don saw a Cranberry Chutney cooked on television. It looked so good that he decided that he too, wanted to make a Cranberry Chutney the next time we had pork for dinner. He bought all the ingredients, throwing in some apples as well, and we planned the meal for the night of our kids’ Winter Recital for Dance. We’d be gone all day and coming back in time for supper.

Before we left, Don pre-cooked the chutney and we took a sneak peek at it. It looked delicious and smelled delicious! We took a taste. DELICIOUS! When we came home later that evening, all we’d have to do is reheat it. The pork went into the crock pot and off we went.

Sure enough, we came home starving and we couldn’t wait to dig in to that night’s dinner.

The chutney Don had made was amazing along side (or on top of) the pork roast. We had sauteed green beans, baked potatoes and homemade applesauce as well. The meal got all thumbs up all around and we’ve decided to have it again for our Christmas Dinner. I can’t wait!
I am sharing Don’s recipe with you today, inspired by the many TV shows we watch about food. If you’re looking for something new and different to do for your Christmas Dinner, I encourage you to give this recipe a try!

DON’S CRANBERRY APPLE CHUTNEY

I love how the fresh fruit looks in the pan all together. The colors are so wintry and fresh!

I love how the fresh fruit looks in the pan all together. The colors are so wintry and fresh!

INGREDIENTS

One bag of fresh cranberries (12 oz.)

3 medium sized Macintosh apples, diced

1/4 cup raisins

1/3 cup orange juice

1/4 cup honey

1/2 cup brown sugar

1 tsp. cinnamon

salt and pepper to taste

DIRECTIONS

Combine all ingredients in pan.

Cook on top of the stove until cranberries begin to pop and apples have softened.
Orange juice should reduce down.

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What’s for Dinner Wednesday: Quinoa Tabbouleh Salad

13 Nov
Lunch or dinner, this was a great new recipe!

Lunch or dinner, this was a great new recipe!

Things are constantly getting lost in our house.

“Have you seen…”

“Does anyone know where…..”

“I can’t find my……”

This recipe is one of those lost items. I’d ripped it out of a magazine over the summer. It’s from the June 2013 Woman’s Day magazine. I thought it sounded great.

My husband’s family is Lebanese, he loves Lebanese food, especially tabbouleh, and so does Elizabeth. I love it as well. I thought for sure it’d be a hit.

If I could find it.

Once I ripped it out and showed him, he agreed it sounded great, and then I never saw the page again.

Until last week.

We happened to move the couch away from the wall to get something one of the kids had seen fall back there, and lo and behold…my Woman’s Day recipe!

It just so happened that we’d made quinoa the night before as a side dish for our dinner. We had leftovers and it was in the fridge already.

With the quinoa cooked and cooled previously, this was a super-easy lunch to throw together in the morning before school for Don and Elizabeth’s lunchboxes. I even had sliced cucumbers leftover from the day before too, so I was really already on my way.

The votes came back with big thumbs up for the new salad. I sent wheat pita pockets on the side. Elizabeth scooped hers up with the bread, Don put his right inside the bread.

We had a little bit leftover and they used it as a side dish one night with dinner.

This is a great, quick tabbouleh and if you like Middle Eastern foods, give this a try!

QUINOA TABBOULEH SALAD

Woman’s Day June 2013

In a medium bowl, whisk together:
2 Tablespoons fresh lemon juice1 Tablespoon chopped flat leaf parsley
1 teaspoon olive oil
a pinch each of salt and pepper

Add:
3/4 cup cooked quinoa1/2 cup canned chickpeas
1 plum tomato, chopped
1 seedless cucumber, chopped

Toss to combine.

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What’s for Dinner Wednesday: Sweet and Sour Meatballs

6 Nov
This week's recipe is definitely a keeper at our house!

This week’s recipe is definitely a keeper at our house!

When I was in the midst of my crock pot cooking frenzy of eight weeks, I came across a crock pot recipe for Sweet and Sour Meatballs that the kids wanted me to try.

I never got the chance to try them out, the recipe was still on my list of things to make in the future, but I did not like that the “sweet and sour” part of the recipe was a jar of sweet and sour sauce. I like to make things on my own when I can, so that I know exactly what I’m putting into the recipe and I can modify if I need to.

In the meantime, I follow Six Sisters’ Stuff on Facebook, and this week I clicked on a link of theirs that came through for ground beef recipes, and somehow I kept clicking until I ended up at a recipe from one of the sisters, Mel, on her site, Mel’s Kitchen Cafe for sweet and sour meatballs with a homemade sauce. The Six Sisters often have some good stuff on their sites!

I decided to try it out this week, and I’m glad I did! All but my little non-meat-eater, Alex, liked this recipe. LOVED this recipe. Even Alex ate one meatball. She just didn’t like it.  I got so many compliments on it other than from her though, that it was well worth it!

We also decided that this would be great for a party. We often do traditional meatballs in sauce, but this would be a nice change. When I made them this time, I used my larger of the two Pampered Chef scoops, the same one I use to scoop my muffin batter into my tins. If I did this recipe for a party, I’d use the smaller of the two scoops, which is the same one I use for cookie batter.

I did, in fact, modify this recipe just a bit:

* It called for 1 1/2 lbs. of ground beef but I used 2 lbs of ground turkey instead.

* It said it wasn’t a particularly saucy recipe and that you could double the sauce. Since I prefer saucier than not and since I was using more meat than it called for, I did opt to double it.

*The directions called for making the meatballs and baking them right in the sauce for 30 minutes. I wasn’t all that comfortable with putting the raw meat into the sauce, so I baked them for 15 minutes first, added in the sauce and then baked them the rest of the time in the sauce.

*I left about 12 out of sauce for those who wanted plain. I’m glad I did. We all tried both and we all liked both.

I made sure to bake these in a deeper casserole dish rather than on a baking sheet, so that there’d  be plenty of space for the sauce.

Below is Mel’s recipe, just as she has it here on her site. I encourage you to try it out and take a look at some of the other recipes on her site as well!

Ingredients

Meatballs:
    • 1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking – big time grody-ness in my book)
    • 3/4 cup quick oats
    • 2 eggs, slightly beaten
    • 1/2 cup finely chopped onion
    • 1/2 cup milk
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon Worcestershire sauce
Sauce:
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard
  • 1/4 cup barbeque sauce
  • 1 teaspoon Worcestershire sauce

Directions

  1. For the meatballs: Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
  2. For the sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

Notes

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

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What’s for Dinner Wednesday: Chicken and Mushrooms in Garlic Wine Sauce

30 Oct
My first new recipe not made in a crock pot in eight weeks!

My first new recipe not made in a crock pot in eight weeks!

So we survived our season of fall sports.

No more basketball and no more track, at least for now. We’re taking the next eight weeks off from anything, until after the holidays.

This means I don’t need to cook in my crock pot so many nights a week any longer.

On Monday night I made a new, non-crock pot chicken recipe. Everyone seemed to like it except Alex, because as she reminded me, chicken IS on her don’t like list. She had leftover soup. Chicken Soup.

This recipe is one I’d found on a site I use often: Skinnytaste.com, which has lots of lowfat recipes. It seemed similar to a Chicken Marsala, which we all like, but with slightly different flavors.

I’m glad I gave it a try. It was easy and tasty and I’d definitely do it again.

Here is the recipe as is seen on Skinnytaste.com. Be sure to visit their site and check out their other recipes too!

Chicken and Mushrooms in a Garlic White Wine Sauce

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts

Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g

Ingredients:

    8 chicken tenderloins, 16 oz total

    2 tsp butter

    2 tsp olive oil

    1/4 cup all purpose flour* (use rice flour if gluten free)

    3-4 cloves garlic, minced

    12 oz sliced mushrooms

    1/4 cup white wine

    1/3 cup fat free chicken broth

    salt and fresh pepper to taste

    1/4 cup chopped fresh parsley

Directions:

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

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What’s for Dinner Wednesday: Cranberry Chicken

23 Oct
plate of cranberry chicken and green beans

You can serve this over rice for a perfect combination of flavors!

ORIGINALLY POSTED NOVEMBER 6, 2011:

*To make this recipe in a lower fat version, we use I Can’t Believe It’s Not Butter instead of butter.* To make it Gluten Free, we use an all-purpose flour blend from Trader Joe’s.*

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!

CRANBERRY CHICKEN

INGREDIENTS

1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves, pounded (To feed five of us, plus at least one serving for leftovers, I generally thaw 15 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
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
Dash ground nutmeg

cooked rice

Pan of cranberry chicken

DIRECTIONS
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.

Elizabeth and Cranberry Chicken

Elizabeth was so proud of this dinner. She requested it and she made almost the entire thing herself, with very little help from Daddy!

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