Recipes

... CHICKEN IN CRANBERRY ZINFANDEL SAUCE

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Ingredients:

¾ CUP FLOUR
½ TEASPOON SALT
¼ TEASPOON WHITE PEPPER
½ TEASPOON DRIED ITALIAN SEASONINGS
6 BONELESS SKINLESS CHICKEN BREAST HALVES
1/4 CUP BUTTER
1 CUP FRESH OR FROZEN CRANBERRIES
1 CUP PEDRONCELLI ZINFANDEL
½ CUP WATER
½ CUP BROWN SUGAR
1 CLOVE GARLIC MINCED
DASH OF NUTMEG
 

Preparation:

DREDGE CHICKEN BREASTS IN FLOUR, SALT, PEPPER AND DRIED ITALIAN SEASONINGS.  IN LARGE SKILLET COOK CHICKEN IN BUTTER UNTIL BROWNED ON BOTH SIDES.  REMOVE CHICKEN AND SET ASIDE.  IN SAME SKILLET SAUTE` MINCED GARLIC UNTIL GOLDEN; ADD CRANBERRIES, ZINFANDEL, WATER, BROWN SUGAR AND NUTMEG.  COVER AND SIMMER 10 MINUTES.  PLACE CHICKEN ON TOP OF CRANBERRY MIXTURE, COVER AND SIMMER ADDITIONAL 25 MINUTES.  

TO SERVE:  SPOON CRANBERRY MIXTURE OVER CHICKEN. 

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927