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Chicken With Cranberry-Hoisin Sauce

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“From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
  2. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  3. Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
  4. In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
  5. Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

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