Chicken with Cranberry Barbecue Sauce

This is a yummy barbecue sauce served over simply cooked chicken.   An easy mid-week meal with rice and sautéed spinach or dress it up a bit for dinner guests with  Rice Pilaf  and Carrots and Brussels Sprouts.

When I first made this, it reminded my husband of the dinner we used to order at Manayunk Brewery when our daughter went to college in Philadelphia: grilled salmon served with a bing cherry glaze (and mashed potatoes!).  I tried this sauce with salmon and it was a winner! Another variation for this easy barbecue sauce.

Chicken with Cranberry Barbecue Sauce (adapted from Cooking Light)

1 cup whole berry cranberry sauce

1/3 cup apricot preserves

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 teaspoons Grey Poupon Dijon mustard

1 teaspoon chili powder

1 pound of chicken tenders, white ligament removed ( see post on Chicken Tenders  to see how to do this)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup flour

1 tablespoon olive oil

1 tablespoon butter

Combine first 6 ingredients, from cranberry sauce to chili powder, in a small saucepan.  Bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Be careful:  the sauce is very thick and when it boils it spits out hot sauce. Keep stirring with a whisk until it’s at a very low simmer.

Remove ligament from chicken.  Combine salt, pepper and flour in a 1 gallon zip lock plastic bag.  Place chicken into bag and toss around until chicken is coated with flour mixture.

In a large non stick skillet, on medium heat, add butter and oil and heat.  Remove chicken from plastic bag, shaking off any excess flour mixture, and add to pan.  Cook for 3-4 minutes on each side or until done and golden brown.

Serve with barbecue sauce.

first 6 ingredients in small sauce pan:

this is great to have around, for small amounts:

finished sauce:

chicken with flour mixture:

sauteing chicken:

enjoy!