Print Options

Back to Tart Cranberry Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Tart Cranberry Chicken

 Tart Cranberry Chicken
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.
4-6 ServingsPrep: 20 min. Cook: 20 min.

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, optional

Directions

  • 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.
  • In the same skillet, add water, cranberries, brown sugar, nutmeg and
  • vinegar if desired. 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 over rice if desired. 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,

2 of 2

Tart Cranberry Chicken (continued)

Nutritional Facts: 22 g carbohydrate, 0 fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.