Preparation:
Season chicken with salt and pepper. Brown chicken in butter over medium heat in a skillet for 10 to 15 minutes. Remove chicken and set aside. Drain fat. Boil orange juice, sugar, Sherry, the reserved yam syrup, cinnamon, nutmeg, ginger, and 1 1/2 cups cranberries in same skillet. Add cooked chicken, orange slices, and carrots. Lower heat and simmer for 30 minutes. Add the remaining fresh cranberries and yams and cook for 10 minutes. Remove 1/2 cup of sauce to a small mixing bowl. Add cornstarch and stir until smooth. Pour into skillet and stir 3 to 5 minutes or until sauce thickens. Serve immediately. |
