Cranberry Orange Chicken Recipe
Ingredients
| Fryer chicken | 1 3 pound | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| 3/4 cup low-calorie cranberry juice cocktail | ||
| Butter/Margarine | 2 Tablespoon | |
| Oranges | 2 Medium, thinly sliced | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
Directions
Combine chicken neck, giblets, and condensed beef broth.
Simmer, covered, 1 hour; strain.
Add cranberry juice cocktail to broth; boil till reduced to 1 cup.
Skin and halve chicken breast lengthwise; place in small baking dish.
Sprinkle with salt; cover.
Brown remaining chicken in butter or margarine; place in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with salt.
Bake chicken, covered, in a 350° oven 40 minutes.
Top breast with 1/4 of the orange slices.
Top remaining chicken with remaining orange slices.
Bake, uncovered, 10 minutes more.
Blend cornstarch into the 1 tablespoon cold water; stir into broth mixture.
Cook and stir till thickened.
Top breast with 1/4 cup of the sauce.
Pass remaining sauce
Simmer, covered, 1 hour; strain.
Add cranberry juice cocktail to broth; boil till reduced to 1 cup.
Skin and halve chicken breast lengthwise; place in small baking dish.
Sprinkle with salt; cover.
Brown remaining chicken in butter or margarine; place in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with salt.
Bake chicken, covered, in a 350° oven 40 minutes.
Top breast with 1/4 of the orange slices.
Top remaining chicken with remaining orange slices.
Bake, uncovered, 10 minutes more.
Blend cornstarch into the 1 tablespoon cold water; stir into broth mixture.
Cook and stir till thickened.
Top breast with 1/4 cup of the sauce.
Pass remaining sauce
Chef
