Chicken with Cranberry Sauce Recipe

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Chicken with Cranberry Sauce Recipe
Chicken with Cranberry Sauce Recipe photo by Taste of Home
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Chicken with Cranberry Sauce Recipe

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You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 3/4 cup reduced-sodium chicken broth
  • 1 cup fresh or frozen cranberries, thawed
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1-3/4 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.
In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through. Yield: 2 servings.
Originally published as Chicken with Cranberry Sauce in Cooking for 2 Fall 2005, p13

Nutritional Facts

1 each: 318 calories, 10g fat (2g saturated fat), 78mg cholesterol, 602mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 fruit, 1/2 starch.

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 3/4 cup reduced-sodium chicken broth
  • 1 cup fresh or frozen cranberries, thawed
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1-3/4 teaspoons cornstarch
  • 1 tablespoon cold water
  1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.
  2. In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through. Yield: 2 servings.
Originally published as Chicken with Cranberry Sauce in Cooking for 2 Fall 2005, p13

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