Name: Pan-fried Chicken With Hoisin Cranberry Sauce Recipe
Total time: 30 min
Yield: 4
Cuisine: Moroccan

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Protein

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Sugar

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Vitamin B6

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Vitamins & Minerals

No need for sidesthis 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. 

How to make Pan-fried Chicken With Hoisin Cranberry Sauce Recipe

Taste Of Home

Crawler

Moroccan

<p>No need for sidesthis 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. </p>

Boneless skinless chicken breast halves

Salt

Ground ginger

Pepper

All purpose flour

Large eggs, beaten

Panko Bread Crumbs

Olive oil

Sauce

Whole berry cranberry sauce

Hoisin Sauce

Brown sugar

Couscous

Medium zucchini, chopped

Water

Package roasted garlic and olive oil couscous

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.

step 1

Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.

step 2

Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.

step 3

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.

step 4