Cran-Raspberry Chicken
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
Tart and sweet blend beautifully in this simple yet delicious dish.
INGREDIENTS
SERVES 4
- 4 airline (bone-in) chicken breasts
- 2 Tbsp margarine
- salt and pepper to taste
- 2/3 cup fresh or frozen cranberries
- 2/3 cup cranberry juice
- 1 Tbsp honey
- zest of 1 lemon optional but recommended
- 2 Tbsp cornstarch
- 2 Tbsp raspberry jam
PREPARATION
In a large frying pan melt margarine over medium-high heat. Lightly season chicken breasts with salt and pepper and place in the frying pan. Cook for approximately 10 minutes on each side (6–8 minutes if using regular chicken cutlets). Transfer chicken to a baking dish a 9x13-inch baking pan or an oven-to-tableware.
Preheat oven to 350° (180°C).
Combine cranberries cranberry juice honey lemon zest cornstarch and raspberry jam in a small saucepan. Mix all ingredients until smooth. Bring mixture to a boil over medium heat then lower heat and cover pot. Simmer for 15 minutes stirring occasionally until liquid has thickened and cranberries split and soften.
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