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Chicken with Cranberry Sauce

 Chicken with Cranberry Sauce
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 meat 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.

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Chicken with Cranberry Sauce (continued)

Nutritional Facts: 1 chicken breast half with 1/2 cup sauce equals 318 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 602 mg sodium, 25 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 fruit, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.