This recipe was adapted from one in a Susan Branch cookbook. I first served this for New Year’s Day in 1995 and have had it every Christmas Day since then. My daughter and I like to take our plates by the fireplace to enjoy and afterwards always watch A Child’s Christmas in Wales.
CRANBERRY AND CREAM CHICKEN
- Two boneless, skinless chicken breast halves, roasted
- 2 Tblsp. butter
- 1 garlic clove, minced
- ½ cup cranberries
- ¼ cup plus 2 Tblsp. brandy (or chicken broth)
- ½ cup cream
- ½ cup sour cream
Cut each roasted chicken breast half into three pieces.
Melt butter in a large skillet and add garlic, stirring for about 1-½ minutes. Add chicken pieces and brown on each side.
Remove chicken to a plate to keep warm.
Add cranberries to skillet along with brandy. Let simmer for 2 minutes and then add cream, sour cream, plus salt and pepper to taste. Heat but do not boil.
Pour cream sauce over chicken breasts to serve.
I like to serve this dish with a broccoli/carrot saute and mashed potatoes. A little sauce poured over the mashed potatoes doesn’t hurt a bit.