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:
chicken with flour mixture: