Ingredients:

4 boneless chicken breast halves

1/2 cup flour

1 teaspoon salt

dash pepper

1 tablespoon butter

1 tablespoon olive oil

3/4 cup orange juice

1/4 cup Cousteau or Grand Marnier

1/2 cup chopped dried cranberries

1/2 cup sliced green onion

hot cooked rice or pasta

Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickness.

Combine flour, salt, and pepper in a large food storage bag.

Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside.

Combine orange juice, Cousteau, and chopped dried cranberries; pour over browned chicken.

Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through.

Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.