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Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe
Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe photo by Taste of Home

Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe

Read Reviews (3)
4.33 3
Publisher Photo
No need for sides —this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 eggs, beaten
  • 1 cup panko (Japanese) bread crumbs
  • 2 tablespoons olive oil
  • SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup hoisin sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • COUSCOUS:
  • 1 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1-1/4 cups water
  • 2 teaspoons hoisin sauce
  • 1 package (5.8 ounces) roasted garlic and olive oil couscous

Directions

  1. Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs.
  2. Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
  3. Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
  4. Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce. Yield: 4 servings.
Originally published as Pan-Fried Chicken with Hoisin Cranberry Sauce in Simple & Delicious October/November 2012, p14

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pan-Fried Chicken with Hoisin Cranberry Sauce(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 4, 2013

Oh, how I wish this had a nutritional count. Still, it looks so good I might try it anyway.

MY REVIEW
Reviewed Sep. 11, 2012

Followed recipe. Just 2 of us, so I used 1 lb. of thin sliced chicken breast. Usually leave 5 stars for the "WOW" recipes but since my wife really liked it (hard to please) I gave it 5 stars otherwise I probably would rate 4 stars. Will definitely make again.

MY REVIEW
Reviewed Sep. 7, 2012

Made it just as called for, and loved every bit of it, the chicken, the sauce and the couscous dish. Not difficult at all.

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