Ruby Chicken Recipe

Ruby Chicken Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. —Kathy Mead, Gwinn, Michigan

[X]

Rate Ruby Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ruby Chicken Recipe

Prep: 15 min. Cook: 35 min.

Yield: 2 Servings

15 35 50

Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon salt
2 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/2 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup orange juice
2 tablespoons chopped onion
1/2 teaspoon grated orange peel
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Directions

In a large resealable plastic bag, combine flour and salt; add the chicken. Seal bag and toss to coat. In a nonstick skillet, brown chicken in butter.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a meat thermometer reads 170°. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1/2 cup sauce equals 517 calories, 16 g fat (6 g saturated fat), 126 mg cholesterol, 448 mg sodium, 51 g carbohydrate, 2 g fiber, 41 g protein.

Originally published as Ruby Chicken in Cooking for 2 Winter 2007, p27