1 tbsp (15 mL) butter
4 boneless skinless chicken breasts
1 cup (250 mL) whole berry cranberry sauce
2 tbsp (25 mL) honey
1/2 tsp (2 mL) ginger
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) hot pepper sauce

Melt butter in a non-reactive frypan over medium-high heat. Add chicken and cook until chicken is golden brown and cooked through, about 5 - 6 minutes per side. Transfer chicken to a serving dish; keep warm. Add cranberry sauce, honey, ginger, salt and hot pepper sauce to pan. Bring to a boil, scraping to loosen browned bits. Cook for 1 minute. Pour over chicken. Serve immediately. Serves 4.


Last updated on February 15, 2019