Sharon's Recipes

NOVEMBER: Honey Cranberry Chicken

Chicken, versatile as always, takes a fall twist.


5 lbs chicken breast, boneless, skinless
1 onion
1 oz  shallots
1/4 head garlic
1/4 stick butter
1/4 cup olive oil
5 cups chicken stock
1/2 cup white wine
2/3 cup honey
2 cups cranberries
1 orange, peeled in thin strips
1 small can tomato puree
1/8 cup black berry vinegar ( or other fruit vinegar)

Saute in oil and butter, the onions, shallots and garlic.

Add wine, honey, stock, orange and cranberries, tomato puree and vinegar. Marinate the chicken in the sauce overnight.

Bake covered in a 350 degree oven for 25-45 minutes. Uncover the last 10 minutes.

Serves 20


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