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Almond Cranberry Chicken Recipe

Almond Cranberry Chicken Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Almond Cranberry Chicken

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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."

Reviewed Aug. 14, 2013

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

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."

Reviewed Jan. 4, 2012

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

Reviewed Dec. 14, 2010

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

~ Theresa"

Reviewed Nov. 24, 2010

"This was very easy to make and was delicious."

Reviewed Aug. 30, 2010

"Excellent! Even my kids eat it!!!"

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Wine Pairings

Full-Bodied White Wine

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