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4 medium skinless boneless chicken breast halves -- 1 pound total
1 tablespoon margarine or butter
1/2 16 ounce can whole cranberry sauce -- (1 cup)
2 tablespoons honey
1/2 teaspoon ground ginger
Rinse chicken; pat dry with paper towels. In a large skillet cook chicken in hot margarine or butter over medium heat until tender and no longer pink, turning once. Remove chicken from skillet, reserving drippings in skillet. Cover chicken with foil to keep warm. Stir cranberry sauce, honey, and ginger into the reserved drippings in skillet. Cook and stir until heated through. Spoon over chicken. Makes
4 servings.
1 tablespoon margarine or butter
1/2 16 ounce can whole cranberry sauce -- (1 cup)
2 tablespoons honey
1/2 teaspoon ground ginger
Rinse chicken; pat dry with paper towels. In a large skillet cook chicken in hot margarine or butter over medium heat until tender and no longer pink, turning once. Remove chicken from skillet, reserving drippings in skillet. Cover chicken with foil to keep warm. Stir cranberry sauce, honey, and ginger into the reserved drippings in skillet. Cook and stir until heated through. Spoon over chicken. Makes
4 servings.
