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Chicken with Cranberry-Balsamic Sauce

 Chicken with Cranberry-Balsamic Sauce
Here’s a quick and delicious way to make ordinary chicken breasts elegant. The fruity sauce also livens up roasted pork and turkey.—Susan Cortesi, Northbrook, IL
4 ServingsPrep: 20 min. Bake: 15 min.


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1-1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup cranberry juice
  • 1/3 cup balsamic vinegar
  • 1/4 cup whole-berry cranberry sauce
  • 2 tablespoons finely chopped shallot
  • 3 tablespoons butter


  • Sprinkle chicken with 1 teaspoon salt and the pepper. In a large
  • skillet, brown chicken in oil on both sides. Transfer to a greased
  • 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or
  • until a thermometer reads 170°.
  • Add the cranberry juice, vinegar, cranberry sauce and shallot to the
  • skillet, stirring to loosen browned bits from pan. Bring to a boil;
  • cook until liquid is reduced to about 1/2 cup. Stir in butter and
  • remaining salt until butter is melted. Serve with chicken. Yield: 4
  • servings.
Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 359 calories,

2 of 2

Chicken with Cranberry-Balsamic Sauce (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 117 mg cholesterol, 891 mg sodium, 18 g carbohydrate, trace fiber, 35 g protein.