CHICKEN BREASTS WITH SPICED CRANBERRY SAUCE (already legalized)

6 boneless chicken breast halves
1 (8 oz) can jellied cranberry sauce
1/2 cup sweet sherry
1-1/2 c. unsalted chicken stock
1/2 tsp. dry mustard
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. Chinese Five Spice Powder
2 tsp. prepared sweet mustard OR I tsp. prepared mustard & I tsp. honey
I Tbs. brown sugar
3 Tbs. butter or margarine OR 2 Tbs. Canola oil

Flatten chicken breasts by using mallet to pound breasts between sheets of plastic wrap. (Don't
cut or tear chicken breasts) to 1/4 to 1/2" thickness.
In a small saucepan, combine cranberry sauce, sherry, chicken stock, mustards, spices and brown
sugar. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes.
In meantime, melt butter or margarine or heat Canola oil and brown chicken breasts until lightly
browned and cooked through. Remove from skillet and keep warm while sauce is finished. Add
cranberry sauce mixture to remaining oil in skillet. With heat on high, reduce sauce to about half
its original volume and pour over the chicken breasts to serve.

Brown hamburger meat thoroughly, drain well. Add onion and brown until limp. Stir in beans,
tomatoes or tomato soup, water and macaroni. Bring to a boil, then turn heat down and simmer
until the macaroni is tender.....about 8 to 10 minutes.
Serve with Parmesan Cheese topping and crackers or toast. Good with either a green or mixed
fruit salad. This is even better the second night, so "planned overs" are desirable and appreciated!

Commentary from the guy who doesn't cook