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Tart Cranberry Chicken Recipe

Tart Cranberry Chicken Recipe photo by Taste of Home

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My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamony flavor.

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Tart Cranberry Chicken Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4-6 Servings

20 20 40

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1 cup water
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
Dash ground nutmeg
1 tablespoon red wine vinegar, optional
Hot cooked rice, optional

Directions

In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
In the same skillet, add water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired. Yield: 6 servings.

Nutritional Analysis: One serving (calculated without vinegar and rice) equals 284 calories, 9 g fat (1 g saturated fat), 73 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 0 fiber, 28 g protein.

Originally published as Cranberry Chicken in Taste of Home October/November 1993, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Tart Cranberry Chicken

Tart Cranberry Chicken

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Reviewed on Mar. 22, 2013 by angelawati

My whole family loved this chicken. Even my small children really liked it and wanted seconds. It is easy to make and well worth the time.

Reviewed on Oct. 24, 2012 by olddutch

review forgot the <> would i make this again-- question -- where does the taste come from ???

Reviewed on Dec. 24, 2011 by rtrock02

My family and I love this recipe. I am going to use pork chops for the first time.

Reviewed on Jan. 30, 2011 by cazacandice

I have been using this recipe for years (aquired from one of your magazines) but actually have never made it with chicken, I have always used pork chops, which are fantastic. My favorite "pork chop" recipe.

Reviewed on Jan. 01, 2011 by rtrock02

I love this recipe. Ive made it for the first time for my family when my son was a newborn...I loved it! I make it in the fall/early winter. Cranberry and chicken are my faves. Great combo!

Reviewed on Jun. 01, 2010 by briandean

I love this recipe so much that in the fall I stock up on cranberries to freeze so I can enjoy this meal all year around. It's so delicious and smells awesome when cooking. I serve it over plain couscous, but it's also good over rice.

Reviewed on Feb. 15, 2010 by Nancy Adams

We very much enjoyed this tangy chicken dish. Everyone thought it was a keeper, the chicken was moist and tender, and the sauce was excellent on the brown rice I served with it. Healthy and tasty!