Chicken with Cranberry Sauce Recipe

Chicken with Cranberry Sauce Recipe photo by Taste of Home

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You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.

This recipe is:

Quick

Diabetic Friendly

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Chicken with Cranberry Sauce Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon all-purpose flour
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 tablespoon olive oil
3/4 cup reduced-sodium chicken broth
1 cup fresh or frozen cranberries, thawed
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1-3/4 teaspoons cornstarch
1 tablespoon cold water

Directions

Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove chicken and keep warm.
In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through. Yield: 2 servings.

Nutritional Analysis: 1 chicken breast half with 1/2 cup sauce equals 318 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 602 mg sodium, 25 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 fruit, 1/2 starch.

Originally published as Chicken with Cranberry Sauce in Cooking for 2 Fall 2005, p13