Quick & Easy

Cranberry and chive

cranberry and chive
2 Cup



1.Heat oil in large frying pan, cook chicken, uncovered, until browned both sides and cooked through. Remove from pan, cover to keep warm.
2.Deglaze pan with wine, stirring until mixture reduces by half. Add cranberries, orange juice and the water, bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, about 10 minutes or until sauce reduces by half. Stir honey and chives into sauce off the heat.

Makes enough for four 200g servings of pan fried chicken breast. If sauce is too tart, add a little more honey. Also goes well with whole roast turkey, duck or chicken.


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