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 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.
