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Chicken with Cranberries

 Chicken with Cranberries
When cranberries are in season, I like to stock the freezer so I can serve this dish year-round. The sauce's tangy flavor complements the chicken very well.
6 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter
  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon red wine vinegar
  • Dash ground nutmeg

Directions

  • In a shallow bowl, combine flour, salt and pepper; dredge the
  • chicken. In a large skillet, cook chicken in butter until browned on
  • both sides. Remove chicken and set aside.
  • In the same skillet, combine the cranberries, water, brown sugar,
  • vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on
  • top; cover and simmer for 30 minutes. To serve, spoon cranberry
  • mixture over chicken. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 222 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 291 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.

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Chicken with Cranberries (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.