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Tart Cranberry Chicken Recipe

Tart Cranberry Chicken Recipe

My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamony flavor.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons butter
  • 1 cup water
  • 1 cup fresh or frozen cranberries
  • 1/2 cup packed brown sugar
  • Dash ground nutmeg
  • 1 tablespoon red wine vinegar, optional
  • Hot cooked rice

Directions

  • 1. In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
  • 2. In the same skillet, add water, cranberries, brown sugar, nutmeg and, if desired, vinegar. Cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice.
    Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary. Yield: 6 servings.

Nutritional Facts

One serving (calculated without vinegar and rice) equals 284 calories, 9 g fat (1 g saturated fat), 73 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 0 fiber, 28 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.