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Chicken with Cranberries

Chicken with Cranberries

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Chicken with Cranberries

In this video, Chef Phil Anderson of Harris Teeter will demonstrate how to make Chicken with Cranberries. A perfect dish for Fall!

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Tags:

Cranberry

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Cranberries

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Berry

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Berries

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Chicken

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Breast

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Boneless

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Flour

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Wheat

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Salt

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Pepper

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Olive

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Oil

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Orange

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Juice

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Onion

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Onions

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Chicken with Cranberries

Ingredients

4 boneless Smart chicken breast

1/2 cup whole wheat flour

1 teaspoon Kosher salt

1 teaspoon freshly ground pepper

2 tablespoon HT Traders extra virgin olive oil

1 cup HT orange juice

1/2 cup chopped dried cranberries

1/2 cup sliced green onion

H.T. Traders basmati rice

Instructions

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storage bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, add oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.
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Transcripts

Phil Anderson: Hi! I am Chef Phil Anderson, Harris Teeters Executive Chef. Chicken with Cranberries has always been a favorite of mine. Its a great delicious dish. The first thing you do is you wash and you pat dry your chicken. We have got three boneless skinless breast of chicken. We have a half-a-cup of cranberries and then a cup of orange juice, seasoned with salt and pepper whole wheat flour, and about a half-a-cup of green onions.

First thing we are going to do here is we are going to take some saran wrap, put our chicken pieces down on the saran wrap. Now, why we do this is so that the chicken cooks evenly and on the skillet. So we want to have the chicken breasts about the same size, the same thickness.

Now, the chicken is nice and pounded. We will take a bag, we will throw our seasoning, salt and pepper, whole wheat flour, put that in there. We are going to toss our chicken in this bag. That way, the chicken gets nice and coated without the mess.

Okay. Well at the stove top, now you noticed that I have a cast iron skillet here. They are very useful, especially when you are doing proteins with chicken and stakes and stuff.

So we have it over kind of a low medium heat, and we are heating it up, and we are going to add some oil. We've got our chicken right here. I am going to -- let that sizzle. So we are just kind of burning in the flour into the chicken, and what it's going to do is it's going to release some of the chickens flavoring and we call it a fondue.

I like this part of the cooking piece because you get to see and smell the reaction of whats happening. The waves of the nutty flavor or nutty aroma of the flour. You see I am going to show a peek right now. Its not near the brown we want. See that, its getting there, but its not quite there. Lets go another minute on this side, and then we will flip them over, and you will see what I mean by golden brown.

Alright. We will flip them. Okay, so a couple of more minutes on this side. They wont be fully cooked. We are just getting the brownness to them. We are actually making a sauce, and we are using the chicken to help make the sauce. We've got a nice brown on that side. We are going to put those in plate. We are going to deglaze it with the orange juice, add the cranberries, and put the chicken back in.

Keeping it over medium heat, you have to do this fast. Now, you want to add the chicken back, collecting all of the fondue on the bottom there, kind of making the sauce for you. Now you want to cover it. Keep as much moisture in there as possible. Now, you want to keep that for about 10 minutes or so.

Okay. We are back, it has been about 10 minutes, and I have already checked in to see if they are done, and they are. The internal temperature of chicken needs to come to 165 degrees. See that sauce is nice and brown. So I am going to plate some up. First, I am going to add the onions. Now, it gets with the nice color.

This is the one I am going to plate out for you. There you are, Chicken with Cranberries. Enjoy!

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