Chicken with Cranberry and Port Sauce
04/22/03 08:28 AM
I found this recipe in a cookbook of mine and altered it to meet my IBS needs. I have 4 children so I doubled the recipe and served it over rice. It was a hit! Hope you guys enjoy it!
4 boneless chicken breasts salt and pepper little crushed garlic 1-2 T olive oil (I like Classico) 1/2 c. chicken stock grated rind of 1 orange juice of 2 oranges juice of 1 lemon 1/2 c.of cranberry sauce w/crushed or whole cranberries good pinch of cinnamon 3 T port wine orange slices
season chicken lightly and rub garlic into chicken. Heat oil in pan and cook the chicken gently for about 7 or 8 minutes on each side until almost cooked through. Remove from pan.
Pour off all the fat from the pan then add the stock, orange rind and juice, lemon juice, cranberry sauce and cinnamon. Bring to a boil, season and replace chicken.
Simmer the chicken in the sauce for 3 to 4 minutes, turning at least once, then pour port over the chicken. Continue to simmer for 5 to 6 minutes until tender.
Transfer the chicken to a serving dish and keep warm. Boil the pan juices until reduced a little and slightly syrupy. Pour ove the chicken.