Cranberry-Orange Glazed Chicken
Sauted Chicken in a Glaze of Cranberries, Oranges, and White Wine
Nov 15, 2008
This dish is a simple way to turn a few basic ingredients into an elegant dish that any dinner guest is sure to enjoy.
Ingredients
- 4 6oz. Boneless Skinless Chicken Breasts
- 1/4 c. chopped cranberries, they can be dried or fresh
- Juice of 2-3 Oranges, or about 2/3 c. of Orange Juice
- 1/4 c. White wine
- 3 tsp. sugar
- salt and pepper, for seasoning
- 1 tbsp. extra virgin olive oil
Directions:
- Preheat a large skillet to medium heat, and add the olive oil to the pan. This will keep the chicken from burning or adhering to the pan, and adds just a hint of flavor to the dish as well.
- Season the chicken on both sides with the salt and pepper, and brown both sides in the skillet. About 3-5 minutes per side. Remove the chicken from the pan and set aside.
- Add the white wine to the pan and scrape up any bits that the chicken may have left behind with a fork. Make sure the wine is one that everyone would enjoy drinking. A simple way to solve this is to find a white wine to drink for dinner or after dinner, and simply use that for the dish as well. It serves as a great means to get the wine open so that the guests can start enjoying it while the food is cooking.
- Add the cranberries and sugar, and simmer on low heat until the wine gives off a good strong fragrance and the cranberries have absorbed some of the liquid, about 3 minutes. Fresh cranberries can also be used when they are in season, just be sure to roughly chop them and cook them until they begin to emit some of the juices and color to the dish, or about 3 minutes.
- Add the orange juice and increase the head to medium-low and cook until the liquid reduces into almost a syrup, about 5 minutes. Fresh orange juice has the best flavor for this dish, but it can be easily substituted with regular orange juice for convenience if necessary.
- Return the chicken to the pan and coat with the glaze. Continue coating the chicken until heated through, about five minutes.
- For plating and presentation, the chicken can be plated individually, or it can be arranged on an oblong or rectangular platter so that the chicken breasts are lined up on each other in a line. Pour the glaze over top and garnish with a few sprigs of parsley and some orange slices on the sides.
Having more than four people over? Simply double the recipe for eight servings, or for sex people with leftovers.
Some great complimentary dishes include fresh asparagus, steamed broccoli, or a festive side salad.
The copyright of the article Cranberry-Orange Glazed Chicken in Dinner Recipes is owned by Mary Peach. Permission to republish Cranberry-Orange Glazed Chicken in print or online must be granted by the author in writing.
