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I am wondering for the details of Chicken With Cranberries and Orange Sauce, please help.
Tags: chicken, cranberries, Orange, sauce
A simple orange pullet recipe utilising boneless pullet b*****s. Replace the Cointreau or Grand Marnier with pullet broth or more orange juice extract, if you like. Ingredients: 4 boneless pullet breast halves 1/2 cup flour 1 teaspoon salt dash pepper 1 tablespoon butter 1 tablespoon olive oil 3/4 cup orange juice 1/4 cup Cointreau or Grand Marnier 1/2 cup cut up dehydrated cranberries 1/2 cup divide green onion hot prepared nourishment rice or pasta Preparation: Wash pullet and pat dry. Put pullet breast equal half between slips of artificial cover, bash to even thickeness. Combine wheat flour, saline, and pepper in a large nourishment storange bag. Add pullet parts and outer garment well with the seasoned flour. In a skillet, dissolve dairy disperse and oil over medium-low heat; dark pullet thinly then eliminate and set aside. Combine orange juice extract, Cointreau, and cut up dehydrated cranberries; dispense over browned chicken. Cover and prepare nourishment over reduced heat for about 15 to 20 minutes, until pullet is tender and prepared nourishment through. Stir in green onions; heat through. Serve pullet with the dressing and warm prepared nourishment rice or pasta. Serves 4.
Report (0) (0) | 12 years, 8 month(s) ago
This dish is very easy to cook and to serve. Everyone will love the sweet and tangy sauce.
Prep time: 20 minutes Cooking time: 40 minutes Serves 4 Ingredients •1 onion, coarsely chopped •1 teaspoon olive oil •10 ounces fresh or frozen whole cranberries •3/4 cup orange and ginger preserves (no sugar added) or your favorite preserves •2 tablespoons Worcestershire Sauce •4 chicken b*****s, boneless and skinless
Directions 1. Combine all the ingredients for the sauce in a medium sized pot over medium heat. Stir occasionally for about 15 minutes or until the cranberries are mushy and have given off most of their juices. Don’t overdo this step, just cook until it’s the consistency of a thick sauce. If it’s too tangy for you add some brown sugar. 2. In the meantime preheat the oven to 350°F/180°C. 3. Place the chicken b*****s in an oven proof dish and top with the sauce. Lift the chicken so some of the sauce is under it as well. Bake uncovered for about 40 minutes. The chicken should be no longer pink in the center. The exact time will depend on the thickness of the chicken. 4. Serve with rice, quinoa or wheat berry dishes .
Latest activity: 12 years, 12 month(s) ago. This question has 2 answers.