6 chicken breast halves - without ski; n, boned
1 can cranberry sauce, jellied
1/2 cup sweet sherry
1 1/2 cup chicken stock
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon chinese five-spice
2 teaspoon prepared sweet mustard
1 tablespoon brown sugar
3 tablespoon butter or margarine
Flatten the breasts using a mallet or other blunt tool. Don't cut the breast through, however, just hit it hard enough to flatten to about 1/4 to 1/2-inch thick.
In a small saucepan combine the jellied cranberry sauce (chop into chunks to speed melting), sweet sherry, chicken stock, dry and prepared mustard, ginger, nutmeg, and Chinese Five-spice, and brown sugar. Over high heat bring to a boil and then reduce heat and simmer for 10 mins.
Melt the butter/margarine in a skillet and saute the chicken breast until lightly browned and cooked through. Remove from the skillet and keep warm while you prepare the sauce.
Add the cranberry sauce mixture to the butter/margarine in the skillet. With the heat on high, reduce the sauce to about half of its original volume and pour it over the chicken breasts to serve.
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