Garlic Cranberry Chicken Recipe

Garlic Cranberry Chicken Recipe photo by Taste of Home

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Healthy cranberries add a burst of sweetness to this savory, garlicy chicken dish. —Lesley Pew, Lynn, Massachusetts

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Garlic Cranberry Chicken Recipe

Prep: 30 min. Bake: 70 min.

Yield: 6 Servings

30 70 100

Ingredients

8 green onions, chopped
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup dried cranberries
1 whole garlic bulb, cloves separated and peeled
1 bay leaf
1-1/2 cups white wine or reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried basil
6 bone-in chicken breast halves (7 ounces each)
SAUCE:
1/4 cup dried cranberries
1/4 cup boiling water
4-1/2 teaspoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup fat-free half-and-half

Directions

Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture.
Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups.
For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside.
In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken. Yield: 6 servings.

Nutritional Facts 1 chicken breast half (skin removed) with 1/4 cup sauce equals 224 calories, 6 g fat (3 g saturated fat), 86 mg cholesterol, 393 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

Originally published as Garlic Cranberry Chicken in Healthy Cooking April/May 2008, p16

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed on Nov. 01, 2009 by ndb110

Flavors are good, but chicken comes out dry. Gravy is so-so.

Reviewed on Dec. 05, 2008 by kferry

I have made this dish for my wife and she loves it. We are having our niece and her husband over for supper next week and I plan to make this dish along with sweet potatoe wedges.