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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.

Wine Pairings

Full-Bodied White Wine

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