Cranberry Chicken with Peas

Mary Santamaria
Chicken
I'm always looking to find ways to make chicken. This recipe is super healthy because there is no oil but it's sweet and salty. Plus, I miss having cranberry when it's not November. Any kind of green side would do. If a salad is easier, then I would skip the peas. 
 

Cranberry Chicken with Peas

 

INGREDIENTS

1 orange

fresh thyme

2 garlic cloves

1 wedge of ginger

2 14-oz cans of whole berry cranberry sauce

4 boneless skinless chicken breasts

1 bag of frozen petite peas

1 pat of butter

 

HARDWARE

knife and cutting board

large saute pan with lid

medium frying pan

can opener

grater

glass/hand juicer

 

  1. Grate orange zest in a bowl. Juice orange and place in the same bowl as zest. 
  2. Remove thyme leaves from stem.
  3. Mince ginger and garlic and place in large saute pan. 
  4. Add 2 tablespoons of water to ginger and garlic. Cook over medium heat for 1 minute or before water is completely evaporated.
  5. Add orange zest, juice, thyme, cranberry sauce, salt and pepper into pan. Let it come to a boil. 
  6. Add chicken breasts into cranberry mixture and spoon sauce over the meat. Cover with lid once it comes back to a simmer. Lower heat to low. Cook for 20 minutes
  7. As chicken is cooking, add butter to medium pan. Turn heat onto medium. Once butter is melted, add peas. Cook for 5 minutes. 
  8. Serve chicken with peas as your side. 
Frozen peas are so great. They are easy and delicious. Petite peas are so much sweeter than the regular ones that I almost never get the larger kind. If you don't like chicken, this recipe also works with extra firm tofu. The tofu will absorb a lot of the sauce flavor in 20 minutes. 

 

 

Crispy Fish with Rice and Broccolini

Italian Burgers with Corn Salad