Cranberry Chicken



2 to 2 1/2 pounds boneless chicken breast

1 cup flour

1/2 to 1 cup peanut oil for frying added as needed.

1-2 cups real cranberries plus sugar to taste. (use

1 cup of sugar to 1 cup of berries as a benchmark.)

1/4 cup peeled, chopped yellow onion

3/4 cup apple juice

1 teaspoon (or more to taste) cinnamon

salt and pepper



Preheat oven to 350. Cut chicken into bite size pieces. Mix flour

with salt and pepper and dredge each piece of chicken. (The old

shaking 'em in a plastic bag trick comes in handy here.) Pan fry in

the peanut oil until just brown, turning once. In the meantime, mix

all remaining ingredients in a stainless steel saucepan and bring to a

boil. (The cranberries will pop and splatter pretty magenta goo

everywhere as they are cooking.) Pour the berry mixture over the

chicken; cover and cook for approximately 15-20 minutes more. This is

great served with mashed potatoes and it's pretty served with salad

and broccoli.



If you get very far beyond the equal parts cranberries and sugar, it

begins to get sweet very quickly. This can be confusing to some

people when confronted with a sweet meat dish for dinner so I usually

recommend just under the full cup of sugar, let it boil till the

berries pop, the sugar melts and all flavors mingle and then taste it

for sweetness. You can add more sugar at that point if you need it,

just make sure you give it time to completely melt. And over the

years, I've gotten to know who likes it how so I always adjust the

sugar level to my audience.



This serves about 6. I usually figure one chicken breast per person.
Cranberry Chicken



2 to 2 1/2 pounds boneless chicken breast

1 cup flour

1/2 to 1 cup peanut oil for frying added as needed.

1-2 cups real cranberries plus sugar to taste. (use

1 cup of sugar to 1 cup of berries as a benchmark.)

1/4 cup peeled, chopped yellow onion

3/4 cup apple juice

1 teaspoon (or more to taste) cinnamon

salt and pepper



Preheat oven to 350. Cut chicken into bite size pieces. Mix flour

with salt and pepper and dredge each piece of chicken. (The old

shaking 'em in a plastic bag trick comes in handy here.) Pan fry in

the peanut oil until just brown, turning once. In the meantime, mix

all remaining ingredients in a stainless steel saucepan and bring to a

boil. (The cranberries will pop and splatter pretty magenta goo

everywhere as they are cooking.) Pour the berry mixture over the

chicken; cover and cook for approximately 15-20 minutes more. This is

great served with mashed potatoes and it's pretty served with salad

and broccoli.



If you get very far beyond the equal parts cranberries and sugar, it

begins to get sweet very quickly. This can be confusing to some

people when confronted with a sweet meat dish for dinner so I usually

recommend just under the full cup of sugar, let it boil till the

berries pop, the sugar melts and all flavors mingle and then taste it

for sweetness. You can add more sugar at that point if you need it,

just make sure you give it time to completely melt. And over the

years, I've gotten to know who likes it how so I always adjust the

sugar level to my audience.



This serves about 6. I usually figure one chicken breast per person.