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Ruby Chicken

 Ruby Chicken
Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. —Kathy Mead, Gwinn, Michigan
2 ServingsPrep: 15 min. Cook: 35 min.


  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1/2 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 tablespoons chopped onion
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon


  • In a large resealable plastic bag, combine flour and salt; add the
  • chicken. Seal bag and toss to coat. In a nonstick skillet, brown
  • chicken in butter.
  • Meanwhile, in a small saucepan, combine the remaining ingredients.
  • Bring to a boil over medium heat. Pour over chicken. Cover and
  • simmer for 35-40 minutes or until a meat thermometer reads 170°.
  • Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 1/2 cup sauce equals 517 calories, 16 g fat (6 g saturated fat), 126 mg cholesterol, 448 mg sodium, 51 g carbohydrate, 2 g fiber, 41 g protein.

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Ruby Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.