I'm no longer certain where I got this recipe as I cut it out of a magazine long ago but it is a delicious way to use some holiday leftovers without having the same old, same old taste. I don't have a picture to share but rest assured that the original picture in the magazine (cut off the actual recipe in an effort to make it fit nicely in my recipe box--all to no avail) was scrumptious looking. Mine in real life looks like a hot mess. But the taste is amazing and that's really what counts right?
Honeyed Cranberry Chicken
1 Tablespoon butter
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
1/2 cup whole cranberry sauce
2 Tablespoons honey
1/2 teaspoon finely shredded lemon peel
1 Tablespoon lemon juice
Melt butter in a large skillet over medium heat. Add chicken; cook about 10 minutes or until tender and no longer pink, turning once. Transfer to a serving platter; reserve drippings in skillet. Cover chicken to keep warm.
Stir cranberry sauce, honey, lemon peel, and lemon juice into the reserved drippings in skillet. Cook and stir until heated through. Spoon over chicken. Makes 4 servings.
For more delicious entrees, check out Living and Writing with Passion for Vino Marinara Sauce for pasta *and* a crustless 3-Cheese Spinach Quiche as well as My Friend Amy for a Potato Casserole and Ham. And be sure to look for all the other recipes, including the other courses of our virtual meal, at the Book Blog Social Club.
Many thanks to Nicole, Julie, and Amy for coming up with this delicious and calorie free (Woohoo! Don't even have to go to the gym more to work off all these holiday calories!) event.