Please welcome Passionate Cook S.L. Armstrong to the Cafe!
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There used to be a T.V. dinner that was chicken and mashed potatoes and cranberry green beans. At some point, the company stopped doing that particular meal, and I was left without cranberry green beans. I don’t know what it was about them that really sparked in my mind, as those green beans were frozen and cooked to death, but the combination really stuck with me. I decided I needed to create my own menu that starred these green beans, and that’s just what I did. We have this meal in our household a couple times a month, and it’s one of those lovely splurge meals.
Cranberry Brie Chicken
4 chicken breasts
8 ounces of brie, rind removed
1/2 cup dried cranberries
1/2 cup cranberry juice
2 tablespoons butter
salt and pepper to taste
1. Trim chicken breasts, and then salt and pepper them.
2. Melt the butter in a large skillet over moderately high heat. When melted and hot, add the chicken. Brown thoroughly.
3. When chicken is brown, reduce heat to medium. Add dried cranberries and cranberry juice. Cover and cook for fifteen minutes. If liquid reduces too much, add water to keep the skillet moist.
4. Uncover and lay slices of the brie on top of each chicken breast. Replace lid for two minutes. Cheese will melt quickly. Serve immediately with Celebratory Cranberry Green Beans.
It’s a delicious, vitamin packed meal, and I think you’ll be surprised by how full you can get with just chicken, cranberries, and green beans.
S.L. Armstrong writes primarily GLBTQ erotic romances with her writing partner, K. Piet. She lives in Florida with her husband, two dogs, and nine cats. She is a voracious reader, loves to cook, runs her own publishing house, and hates the heat and humidity.
Filed Under: Cafe News
Tagged: guest blog, Passionate Cooks
