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Tuesday, December 09, 2008

Chicken in Cranberry Sauce


This Chicken in Cranberry Sauce dish came about experimentally on Thanksgiving. We were not making turkey, and I was not well enough to plan any special menu, but, since D likes chicken, I decided to make something different, something interesting, for him for Thanksgiving meal.

I used boneless, skinless chicken breasts cut into thin cutlets, marinated in a simple marinade, and pan cooked till mostly done. Meanwhile, the cranberry sauce, with fresh whole cranberries and seasonings was done in a separate pan. Then, the chicken was thrown into the sauce and simmered till done. Garnish with some olives and fresh herbs.

2 boneless skinless chicken breasts, cut into thin slices/cutlets
marinade: red wine vinegar, soy sauce, ginger powder
1-2 Tbsp canola oil

for the cranberry sauce:
1 cup whole cranberries
2 shallots finely minced -OR- a small red onion finely minced
4 cloves of garlic finely minced
1 Tbsp brown sugar (or more if desired)
1-2 Tbsp Thai red curry paste
¼ cup white wine (optional)
1 Tbsp canola oil or butter
salt to taste

  1. Marinate the chicken pieces in the marinade for about 20-30 minutes while assembling the sauce ingredients
  2. Sauce:Sauté the shallots and garlic; combine the sauce ingredients with about a cup of water and allow to simmer on medium-low till cranberries are done - they mush up when pressed with the back of the spoon; mush some of the cranberries for thickness, and leave the others whole for presentation; adjust flavors to taste
  3. In a hot pan, sear the chicken pieces, and allow them to cook through but not get rubbery and tough; poke with a fork or slice with a knife, if juices no longer run pink transfer the chicken pieces to the sauce and simmer till chicken feels done to your liking
  4. Garnish: with sliced olives, cilantro, chives or any other favorite fresh herbs


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