{"id":6640,"date":"2009-08-14T18:40:26","date_gmt":"2009-08-14T22:40:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6640"},"modified":"2009-09-03T00:22:21","modified_gmt":"2009-09-03T04:22:21","slug":"sauteed-chicken-with-cranberry-and-onion%e3%82%af%e3%83%a9%e3%83%b3%e3%83%99%e3%83%aa%e3%83%bc%e3%81%a8%e7%8e%89%e3%81%ad%e3%81%8e%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c%e3%81%91%e3%83%81%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6640&lang=en","title":{"rendered":"Sauteed Chicken with Cranberry and Onion
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Sauteed Chicken with Cranberry and Onion<\/strong>
\nDinner August 9, 2009<\/em><\/p>\n

I like chicken, but I always preferred chicken thigh to breast, because chicken breast tends to become hard and dry when cooked, especially when cooked in liquid, while chicken thigh always stays juicy and moist. Then Costco’s chicken breast totally changed this thinking of mine. Their chicken breast stays tender, moist, and juicy, however I cook it, and I love it.<\/p>\n

To make this chicken with cranberry and onion, cook flour-covered chicken breast in butter. Once the chicken is cooked and taken out of the pan, add garlic, onion, dry cranberries, chicken base, water, and butter to the pan. Some white wine will be great, too. Salt and pepper. Add chopped parsley after the stove is turned off. Serve this cranberry and onion mixture\/sauce over the cooked chicken. The sweetness of the cranberries gives a nice flavor. It was a huge hit, and Terry really liked this dish, too. <\/p>\n

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Sauteed Chicken with Cranberry and Onion Dinner August 9, 2009 I like chicken, but I always preferred chicken thigh to breast, because chicken breast tends to become hard and dry when cooked, especially when cooked in liquid, while chicken thigh always stays juicy and moist. Then Costco’s chicken breast totally changed this thinking of mine. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-6640","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6640"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6640\/revisions"}],"predecessor-version":[{"id":7357,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6640\/revisions\/7357"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}