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 Cointreau 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 thickeness. Combine flour, salt, and pepper in a large food storange 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, Cointreau, 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.