Makes 8 servings8 (5-oz) boneless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/2 tsp rosemary leaves
2 Tbsp all-purpose flour
2 Tbsp butter
2 Tbsp brown sugar
1 (4-oz) can whole-berry cranberry sauce
Juice of 1/2 lemon
1 cup red wine
1 Tbsp cornstarch dissolved in 1 Tbsp water
Pinch of cinnamon
8 kiwi slices
8 servings pasta or rice
DirectionsSeason chicken with salt, pepper and rosemary; roll in flour. In large skillet, sauté in butter until tender and yellow; place chicken in 13- x 9- x 2-inch casserole and keep warm in oven.
In same skillet, dissolve brown sugar; add cranberry sauce, lemon juice and wine. Bring to a light boil; add dissolved cornstarch and cinnamon.
Cover chicken with sauce; place one kiwi slice on each chicken breast. Serve warm over pasta or rice.
This recipe is from Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 394.
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Cranberry Chicken Breasts (baked) from Classic Gourmet