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Almond Cranberry Chicken Recipe
Almond Cranberry Chicken Recipe photo by Taste of Home

Almond Cranberry Chicken Recipe

Publisher Photo
The Test Kitchen adds seasonal flair to everyday chicken with this flavorful sauce that showcases fresh cranberries. It's a snap to prepare on the stovetop. TIP: Round out the meal deliciously with side dishes of steamed broccoli and buttered couscous.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter
  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon red wine vinegar
  • 1/4 to 1/2 teaspoon grated orange peel
  • 1/4 cup slivered almonds, toasted

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 330 calories, 13 g fat (6 g saturated fat), 83 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
  2. In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds. Yield: 6 servings.
Originally published as Almond Cranberry Chicken in Quick Cooking November/December 2005, p40

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 330 calories, 13 g fat (6 g saturated fat), 83 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.

Full-Bodied White Wine

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

Reviews for Almond Cranberry Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

If you are lucky enough to be close to a Trader Joe's, I don't like fresh cranberries so I used half-cup of TJ's dried orange cranberries (because I didn't have orange peel) and half-cup regular dried cranberries and used the TJ Panko crumbs. The cranberry sauce was really good. I served it with the Near East Sesame/Ginger rice. A keeper recipe.

MY REVIEW
Reviewed Aug. 14, 2013

My family loves this recipe. I make it a lot during the fall when you can get fresh cranberries.

MY REVIEW
Reviewed Jan. 3, 2013

We loved this recipe! Will totaly be making it again! I would give it five stars, but there are no stars on my rate it thing.

MY REVIEW
Reviewed Jan. 4, 2012

This was really good. I served it with rice pilaf and green beans.

MY REVIEW
Reviewed Dec. 14, 2010

OH SO GOOD! Great in the fall. Dish packs a lot of flavor!

~ Theresa

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