Summer Thanksgiving

It wasn't until I looked at the full plate that I realized Chris and I had the very basics of a summer Thanksgiving, and it was DELICIOUS. We had chicken (not turkey, but in my opinion better) breast with a cranberry brown sugar sauce, bacon skillet potatoes, and a salad.

Chicken:
2 chicken breast - I cut 1 in half because they were too big
1-2 tbsp canola oil
Pinch dried oregano
Pinch salt

In medium pan heat 1-2 tbsp canola oil (use enough to coat the bottom of the pan).
Sprinkle oregano and salt onto chicken breasts.
Place in pan once oil has heated.
Cook for 15 minutes flipping once halfway through.
While your chicken is cooking, make the cranberry sauce (see below).
Cut into chicken to check if it's done before removing from heat.

Cranberry brown sugar sauce:
2/3 cup cranberry juice cocktail
2 tsp corn starch
1 1/2 tsp brown sugar
1/4 cup dried cranberries

In a small microwave safe bowl, pour 2/3 cup cranberry juice, 2 tsp corn starch, 1 1/2 tsp brown sugar.
Beat with a fork until completely mixed.
Add 1/4 cup dried cranberries.
Microwave on high for 3 minutes stirring at each minute mark until mixture boils and thickens.

Pour sauce over chicken and serve hot.


Skillet bacon potatoes:
4-6 potatoes
1 tbsp bacon grease
1 tbsp butter
Salt and pepper

Wash and cut potatoes into small cubes.
Heat bacon grease and butter in pan over medium-low heat.
When melted put potatoes in and add salt and pepper.
Stir over medium-low heat until fully cooked (about 20 mins or so).