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Almond Cranberry Chicken

 Almond Cranberry Chicken
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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 330 calories,

2 of 2

Almond Cranberry Chicken (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 83 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.