recipes@glacier.UUCP (01/24/86)
.RH MOD.RECIPES-SOURCE CRANB-CHICKEN M "24 Dec 85" .RZ "CRANBERRY CHICKEN" "Baked chicken glazed with spiced cranberry sauce" A variation on the traditional holiday themes. .IH "Serves 4-6" .IG "8 oz" "jellied cranberry sauce" .IG "1/2 cup" "dry sherry" .IG "1 1/2 cups" "chicken broth" .IG "1/4 tsp" "ground ginger" .IG "1/4 tsp" "ground nutmeg" .IG "1/4 tsp" "ground cloves" .IG "1/4 tsp" "ground pepper" .IG "2" "star anise" (whole) .IG "1/2 tsp" "dry mustard" .IG "2 tsp" "prepared mustard" .IG "2 Tbsp" "dark brown sugar" .IG "2 lb" "chicken breasts" (boneless) .IG "some" "seasoned flour" (flour with salt and pepper). Use enough to cover a dinner plate. .IG "1/4 cup" "butter" .PH .SK 1 Preheat oven to 350. .SK 2 Combine the cranberry sauce, sherry, chicken broth, spices, and sugar. Simmer for 10 minutes, then discard the star anise. .SK 3 Heat the butter in a skillet until it is foamy. Dredge the chicken breasts in the flour, and saut\z\(aae in the butter for 1 minute on each side. Transfer the chicken to an ovenproof dish. .SK 4 Pour the cranberry mixture into the skillet, and reduce by half over high heat. .SK 5 Pour the sauce over the chicken, and bake at 350 degrees for 15 minutes. @End(method) .SH RATING .I Difficulty: Easy. .I Time: 15 minutes preparation, 30 minutes cooking. .I Precision: Measure the seasonings. .WR Mike Foster <Foster@Columbia-20> Columbia University, New York