Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1/2 cup College Inn^® Chicken Broth 99% Fat Free
• 1 cup cranberries dried
• 1 cup orange juice
• 2 Tbsp. butter divided
• 4 boneless, skinless chicken breasts trimmed and lightly pounded to uniform thickness
• 1 garlic clove crushed
• 1 scallion chopped
• 1 navel orange zested and fruit segmented
• 1 tsp. brown sugar
• salt to taste
• pepper to taste

Directions

Soak cranberries in orange juice for 20 minutes. Drain and set aside, reserving the orange juice for the sauce.
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes, or until lightly browned on both sides, turning once. Remove chicken from skillet.
Add garlic and white part of scallion to skillet, and cook about 1 minute. Add the orange zest, reserved orange juice and broth. Return chicken to skillet and bring to boil.
Reduce heat to medium-low. Cover and simmer about 12 minutes, or until chicken is no longer pink in center. Transfer chicken to serving platter.
Add brown sugar to sauce in same skillet over high heat. Bring to boil and cook about 3 minutes, or until the liquid has been reduced by one half, stirring frequently. Remove skillet from heat and whisk in remaining 1 tablespoon butter. Stir in cranberries and season with salt and freshly ground pepper to taste. Top chicken with sauce, and garnish with green scallions and orange segments.

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