Honey Cranberry Chicken

I don't think Patrick is alone in his love affair with canned jellied cranberry sauce. We all know and love the stuff:

  Two Thanksgivings ago I was making a turkey breast in the crockpot that called for the cranberry sauce. [You can see that holiday post with the featured recipe here] On that particular shopping trip I purchased two cans of the cranberry sauce since I know it's his favorite. And like any canned good it got shuffled to the back of the pantry and made the move to the new house.
   So it had been taunting me for a little while. Recently I was "decluttering" for a community yard sale and was going through cookbooks. There was one that I hadn't used in awhile but didn't quite want to give it away because it has lots of good, quick dinner options that weren't complicated to make - the Better Homes & Gardens Big Book of 30-Minute Dinners. I flipped through it to confirm whether or not I wanted to keep it and a honey cranberry chicken recipe just popped out at me! It was a sign and I immediately thought of the lone cranberry sauce still hanging out in the pantry.
   After telling Patrick how we came to be eating this meal over dinner he simply replied "well why didn't you tell me it was in the pantry, I would've eaten it!" That may have been the case but I really liked trying it in this sauce! We paired the chicken with black rice and asparagus.

Chicken with Honey-cranberry sauce
    Serves 4

4 chicken breasts (skinless, boneless)
1 tbsp butter
8 oz / 1 cup cranberry sauce - 1/2 of a 16oz can
2 tbsp honey
1/2 tsp ground ginger > we used fresh

   Rinse chicken; pat dry. In a large skillet cook chicken in hot butter over medium heat about 10 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet, reserving drippings in skillet. Keep warm.
   Stir cranberry sauce, honey, and ginger into the reserved drippings in the skillet. Cook and stir until heated through. Spoon over chicken.
   Note - I used 3 large chicken breasts. This they were thicker I seared each side in the skillet for about five minutes each and then placed them into the oven were the asparagus was roasting at 375F.

It's Always Caturday
Dupree playing with his favorite toy;
I would throw it up to the top and then he would bat it down

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