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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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 large eggs, beaten
- 1 cup panko 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
Reviews
I did the chicken and sauce as recipe called but served it with rice. I will definitely make it again.
Oh, how I wish this had a nutritional count. Still, it looks so good I might try it anyway.
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.
Made it just as called for, and loved every bit of it, the chicken, the sauce and the couscous dish. Not difficult at all.