• 1 lbs boneless skinless chicken breasts, cut into strips
• 2 cup cranberry juice
• 1/4 cup dried cranberries
• 1 tsp grated fresh ginger
• 1 tbsp butter
• 2 tbsp finely diced shallots
• 1 clove minced garlic
• 1/4 cup carrots, peeled and cut into strips
• 1/4 cup parsnips, peeled and cut into strips
• salt and pepper to taste

Cut chicken breasts into strips. Stir cranberry juice, cranberries, ginger and garlic in a large bowl and add chicken strips, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, set marinade aside. Salt and pepper chicken to taste. Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add saved marinade, bring to a boil, uncovered. Reduce heat and simmer 15 minutes, stirring occasionally, until sauce is reduced by half. Add parsnips and carrots last 5 minutes of cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side or chicken reaches internal temperature of 165 degrees F.

Serve with sauce on top or for happy fingers to dip.

Recipe Yields: 4-6 Servings

Store separately in the refrigerator and reheat chicken before serving.

Storage Time: 3 days in the refrigerator