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Chicken with Cranberry Compote

 Chicken with Cranberry Compote
Everyone always said this chicken was a winner, and I guess they were right. I became a finalist in a national chicken cooking contest after submitting this recipe!
4 ServingsPrep: 15 min. + marinating Cook: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 4 tablespoons butter, divided
  • 1/2 cup chopped tart apple
  • 1/4 cup cranberry juice
  • 3 tablespoons apple juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground allspice

Directions

  • Place chicken in a large shallow bowl. Combine the lemon juice, oil,
  • salt and pepper; pour over chicken. Cover and refrigerate.
  • Meanwhile, place cranberries in a small bowl. Cover with boiling
  • water and let stand for 15 minutes.
  • In a small saucepan, saute celery and onion in 2 tablespoons butter
  • until crisp-tender. Reduce heat to medium. Drain cranberries; add to

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Chicken with Cranberry Compote (continued)

Directions (continued)

  • saucepan with apple. Stir in the cranberry juice, apple juice and
  • vinegar. Cook and stir for 5 minutes or until liquid is reduced by
  • half. Stir in coriander and allspice. Cover and keep warm.
  • Drain and discard marinade from chicken. In a large skillet, melt
  • remaining butter over medium-high heat. Add chicken; cook for 5
  • minutes or until lightly browned; turn. Reduce heat to low and
  • cover. Cook 10 minutes longer or until juices run clear. Serve
  • chicken with cranberry compote. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.