Type what you have

Ingredients

• ✓ chicken stock
• all-purpose flour
• salt
• black pepper
• lamb stew meat
• butter
• onion
• granny smith apple
• raisin
• curry powder
• brown sugar
• lemon juice

Instructions

1. 1 Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
2. 2 Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
3. 3 Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

By windwalker

Ingredients

• ✓ chicken stock
• chicken tender
• garam masala
• garlic powder
• salt
• black pepper
• olive oil
• yellow onion
• apricot preserves
• white vinegar
• hot pepper sauce
• lime zest
• butter

Instructions

1. 1 Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. 2 Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

By MomZilla Evin

Ingredients

• ✓ chicken stock
• vegetable oil
• basmati rice
• coconut milk
• cashew
• raisin
• salt
• bay leaf
• cumin
• coriander
• turmeric
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ chicken stock
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• cauliflower
• curry powder
• turmeric
• red chile flake
• ground ginger
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ chicken stock
• almond
• heavy cream
• salt
• sugar
• cinnamon
• turmeric
• paprika
• cardamom pod
• fennel seed
• cumin seed
• butter
• chicken thigh
• sunflower oil
• ginger root
• garlic
• green chile pepper
• onion

Instructions

1. 1 Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
2. 2 Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
3. 3 Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
4. 4 Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

By Smars

Ingredients

• ✓ chicken stock
• red chile powder
• paprika
• turmeric
• mint
• cilantro
• red onion
• cumin seed
• mustard seed
• coriander seed
• cinnamon stick
• bay leaf
• cardamom
• clove
• ghee
• black pepper
• salt
• garam masala
• garlic
• ginger
• lemon juice
• greek yogurt
• chicken thigh
• chicken breast
• water
• basmati rice

Instructions

1. 1 Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
2. 2 Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
3. 3 Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
4. 4 Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ chicken stock
• salt
• saffron
• ginger
• cinnamon stick
• clove
• cardamom
• onion
• vegetable oil
• basmati rice
• chicken
• cinnamon stick
• cardamom
• mint
• yogurt
• turmeric
• black pepper
• chili powder
• cumin
• salt
• tomato
• ginger root
• garlic
• onion
• potato
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
3. 3 Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
4. 4 Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
5. 5 Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
6. 6 Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
7. 7 Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
8. 8 Heat stock and salt in a medium pot until hot; pour over rice and stir well.
9. 9 Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
10. 10 Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
11. 11 Spoon biryani onto a warm serving dish.

By Nazia

Ingredients

• ✓ chicken stock
• arborio rice
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ chicken stock
• rice
• herbes de provence
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ chicken stock
• yukon gold potato
• butter
• garlic
• cream cheese

Instructions

1. 1 Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
4. 4 Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

By Liam Walshe

Ingredients

• ✓ chicken stock
• chicken breast
• all-purpose flour
• salt
• egg
• water
• black pepper
• salt

Instructions

1. 1 Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
2. 2 Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
3. 3 Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
4. 4 Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ chicken stock
• vegetable oil
• chicken thigh
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ chicken stock
• pan drippings
• dijon mustard
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ chicken stock
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ chicken stock
• long-grain white rice
• tomato sauce
• olive oil
• salt
• sazon seasoning
• garlic powder
• chicken bouillon

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet

Ingredients

• ✓ chicken stock
• olive oil
• baby bok choy
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Ingredients

• ✓ chicken stock
• butter
• garlic
• bay leaf
• white wine
• baby bok choy

Instructions

1. 1 Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

By Valerie Taylor

Ingredients

• ✓ chicken stock
• cooking oil
• yellow onion
• salt
• flour
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ chicken stock
• cream herb and garlic soup
• potato
• corn
• milk
• chicken
• bacon

Instructions

1. 1 Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2. 2 Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

By Campbell's Kitchen

Ingredients

• ✓ chicken stock
• chicken
• green pea
• celery
• carrot
• cheddar cheese
• cornstarch
• milk
• pastry

Instructions

1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. 3 Preheat the oven to 325 degrees F (175 degrees C).
4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris

Ingredients

• ✓ chicken stock
• chicken breast
• all-purpose flour
• butter
• lemon juice
• basil
• lemon zest

Instructions

1. 1 Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
2. 2 Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
3. 3 Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

By Lillian's Kitchen

Ingredients

• ✓ chicken stock
• milk
• cornmeal
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Bring milk and chicken stock to a rolling boil in a large pot over medium-high heat. Gradually whisk in cornmeal, making sure there are no lumps. Reduce the heat to low and simmer, stirring constantly, until thick, about 5 minutes. Remove from the heat and stir in Parmesan cheese.
3. 3 Pour polenta into the prepared baking dish and spread spaghetti sauce over top.
4. 4 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By Jacquita

Ingredients

• ✓ chicken stock
• turkey bacon
• russet potato
• sour cream
• ranch dressing mix
• cheddar cheese
• chive

Instructions

1. 1 Cook turkey bacon in a skillet over medium heat to desired crispness; crumble.
2. 2 In a large stock pot, combine potatoes and Swanson® Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes.
3. 3 Stir in bacon, Cheddar cheese, and chives.

By Melissa Goff

Ingredients

• ✓ chicken stock
• turkey breast
• butter
• chicken bouillon granules
• sage
• savory
• rosemary
• thyme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Loosen the skin from the meat of the turkey breast.
3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Ingredients

• ✓ chicken stock
• bacon
• onion
• date
• oregano
• basil
• butternut squash

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
3. 3 Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
4. 4 Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
5. 5 Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.

By Rick

Ingredients

• ✓ chicken stock
• canola oil
• onion
• vermicelli pasta
• tomato bouillon

Instructions

1. 1 Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.

By Amy_S

Ingredients

• ✓ chicken stock
• butter
• garlic
• chicken breast
• broccoli floret
• orzo pasta
• alfredo sauce

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ chicken stock
• butter
• mushroom
• onion
• all-purpose flour
• greek yogurt
• cream cheese
• chicken

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
2. 2 Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Pour in remaining 1 1/2 cups stock; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
3. 3 Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

By DesertWanderer

Ingredients

• ✓ chicken stock
• butter
• garlic
• orzo
• mushroom
• parmesan cheese
• garlic salt
• rosemary

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
3. 3 Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ chicken stock
• garlic
• butter
• chicken breast
• prosciutto
• orange juice
• white sugar
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
2. 2 Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
3. 3 Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
4. 4 Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.

By Patches