blue artichoke

Okay, I'll admit it -- the above statement is simply not true. I'm not a genius. Yes, I can answer a lot of questions on Jeopardy, but I'm not in Mensa.

I was actually referring to my meal tonight. I had to write immediately after eating, before I even clean up, because it was that good. And I'm not a genius as it wasn't my idea. I got it out of a cookbook.

America Cooks Kosher is FULL of extremely appetizing fully Kosher meals. And this one, Cranberry Chicken, was DELICIOUS.

The only thing I would have liked was a chunkier (i.e. more cranberries) cranberry sauce. Mine was kind of thin on the berries.

Cranberry Chicken, from America Cooks Kosher

4 boneless, skinless chicken breasts
Flour
Salt and Pepper (I omitted the salt -- I hardly ever add salt to anything)
1 egg, beaten
Olive oil
3 shallots, minced
1 (16 oz) can whole cranberry sauce
3 Tablespoons soy sauce (no need for salt now, eh?)
1 Tablespoon garlic powder
1/2 cup dry white wine
2 Tablespoons Worcestershire sauce
3 Tablespoons margarine

Preheat the oven to 350 degrees.

Pound chicken breasts until thin. Season flour with salt and pepper. Dip chicken in egg, then in seasoned flour. Shake off excess flour. Brown in olive oil, undercooking to allow for reheating. Set aside.

Brown shallots in a saucepan in olive oil until carmelized. Add cranberry sauce, soy sauce, garlic powder, wine, and Worcestershire sauce over medium-low heat for 10 minutes. Finish with margarine.

In large baking dish, combine chicken and wine sauce.

Bake 30 to 40 minutes or until hot.

Things I did:

- I probably browned my shallots too long.
- I made the sauce before cooking my chicken, and then just left it on low (with the margarine in it) until my chicken was done.
- I mashed my chicken into the flour before shaking the excess off.
- I cooked the full forty minutes, which seemed about perfect to me

I had this with a box of wild rice. I normally love wild rice, but it had too much salt for my tastes. Had it been less salty, it would have been just about perfect.

As it was, the chicken was absolutely amazing. I really, really liked it a lot and this recipe will be entering my regular rotation. I can't wait to share this one with my family when I'm home for the holidays in a few weeks.