MAIN COURSES
CLOSECranberry Ginger Marinated Chicken
Cranberry Ginger Marinated Chicken
1-1/2 lbs boneless skinless chicken breasts,
cut into 4 x 1 X 3/4 inch strips
2 cups cranberry juice
1/2 cup sweetened, dried cranberries
1 tsp grated fresh ginger
1 clove minced garlic
2 Tbsp finely diced shallots
1 Tbsp butter or margarine
1/2 cup carrots, peeled and cut into 2 x 1/8 X 1/8 inch strips
2 Tbsp diced chives, for garnish, if desired
Stir cranberry juice, cranberries, ginger and garlic in a large bowl until blended. Add chicken, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, reserve marinade. Salt and pepper chicken to taste.
Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add reserved marinade, bring to a boil, uncovered. Decrease heat and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side until juices run clear when pierced with fork or chicken reaches internal temperatue of 165 degrees F.
Place three pieces of chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired.
Serve with seasonal vegetables. Makes 4 servings.
