Skillet Spiced Cranberry Chicken Recipes

Steps:

• Season the chicken with salt and pepper, cinnamon, allspice, 1/2 teaspoon finely grated orange zest, and the ginger.
• Heat oil in a large skillet over medium-high heat. Carefully add the chicken breast halves and sear for about 2 minutes on each side. Now add the 2 tablespoons water or apple juice and reduce heat to a simmer, cover pan, and cook until chicken is done, about 15 minutes. Transfer to a serving platter and keep warm.
• To make sauce, add the cranberries, diced apple, chutney, 1 teaspoon grated orange zest, orange juice, brown sugar, and cider vinegar to the pan, stirring up any browned bits. Bring to a boil over medium high heat, stirring all the while. Then reduce heat to a simmer and cook, stirring from time to time, until some cranberries begin to burst and apples are softened, about 10 minutes.
• Place the chicken in the sauce, toss to coat and heat through briefly.
• Serve sauce with chicken, accompanied with rice or stuffing and your favorite seasonal vegetables.

Steps:

• Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
• Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
• When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
• While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
• Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

Steps:

• In a nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 1-qt. baking dish coated with cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

Steps:

• Melt margarine in a large skillet over medium heat.
• Add onion & chicken strips & saute 2-3 minutes until tender.
• Except for the rice, stir in the rest of the ingredients, & bring to a boil.
• Reduce heat & simmer 15 minutes.
• Serve over hot rice.