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Ingredients:
- 4 boneless chicken 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 chopped dried cranberries
- 1/2 cup sliced green onion
- hot cooked rice or pasta
Preparation:
Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.Serves 4.
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