1/3 cup (75 mL) flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/4 tsp (1 mL) paprika
6 boneless skinless chicken breasts
1 tbsp (15 mL) butter
1 tbsp (15 mL) oil
3/4 cup (175 mL) orange juice
1/4 cup (50 mL) orange liqueur
1/2 cup (125 mL) dried cranberries
1/4 cup (50 mL) thinly sliced green onion

Combine flour, salt, pepper and paprika in a large plastic bag. Add chicken to flour mixture and toss to coat. Heat butter and oil in a large frypan over medium heat. Add chicken and brown on both sides. Combine orange juice and liqueur. Pour over chicken and sprinkle with cranberries. Bring to a boil. Reduce heat and simmer, covered, for 15 - 20 minutes or until chicken is cooked through and pan sauce is thickened. Sprinkle with green onion. Serves 6.

Last updated on January 21, 2019