Cranberry Orange Chicken
|Broiler fryer chicken||3 Pound, cut up|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Low calorie cranberry juice cocktail||3⁄4 Cup (12 tbs)|
|Oranges||2 Medium, thinly sliced|
|Cold water||1 Tablespoon|
Combine chicken neck, giblets, and condensed beef broth.
Simmer, covered, 1 hour; strain.
Add cranberry juice cocktail to broth; boil till reduced to 1 cup.
Skin and halve chicken breast lengthwise; place in small baking dish.
Sprinkle with salt; cover.
Brown remaining chicken in butter or margarine; place in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with salt.
Bake chicken, covered, in a 350° oven 40 minutes.
Top breast with 1/4 of the orange slices.
Top remaining chicken with remaining orange slices.
Bake, uncovered, 10 minutes more.
Blend cornstarch into the 1 tablespoon cold water; stir into broth mixture.
Cook and stir till thickened.
Top breast with 1/4 cup of the sauce.
Pass remaining sauce