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Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe

Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe

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. YIELD: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 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.

Reviews for Pan-Fried Chicken with Hoisin Cranberry Sauce

Sort By :
MY REVIEW
Reviewed Jun. 9, 2014

"I did the chicken and sauce as recipe called but served it with rice. I will definitely make it again."

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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Wine Pairings

Light-Bodied White Wine

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