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Pan-Fried Chicken with Hoisin Cranberry Sauce

 Pan-Fried Chicken with Hoisin Cranberry Sauce
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
4 ServingsPrep/Total Time: 30 min.

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 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

  • Flatten chicken slightly; sprinkle with salt, ginger and pepper.

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Pan-Fried Chicken with Hoisin Cranberry Sauce (continued)

Directions (continued)

  • Place the flour, eggs and bread crumbs in separate shallow bowls.
  • Coat chicken with flour, dip in eggs, then coat with crumbs.
  • Cook chicken in oil in a large skillet over medium heat for 4-6
  • minutes on each side or until no longer pink.
  • Combine the cranberry sauce, hoisin sauce, brown sugar, salt and
  • ginger in a small saucepan; heat through.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.