Chicken with Cranberry Compote Recipe

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Chicken with Cranberry Compote Recipe

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Everyone always said this chicken was a winner, and I guess they were right. I became a finalist in a national chicken cooking contest after submitting this recipe!
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 1/2 cup chopped tart apple
  • 1/4 cup cranberry juice
  • 3 tablespoons apple juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground allspice

Directions

Place chicken in a large shallow bowl. Combine lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. In a 2-qt. saucepan, melt 2 tablespoons butter over medium-high heat. Add celery and onion; saute until onion is tender. Reduce heat to medium. Drain cranberries; add to celery mixture with apple. Stir in cranberry juice, apple juice and vinegar. Cook, stirring constantly, for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. Drain chicken, discarding marinade. In a large skillet, melt remaining butter over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn; cover and reduce heat to low. Cook 10 minutes longer or until juices run clear. Place chicken on a serving platter on top with cranberry compote. Yield: 4 servings.
Originally published as Chicken with Cranberry Compote in Country Chicken Cookbook 1995, p84

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 1/2 cup chopped tart apple
  • 1/4 cup cranberry juice
  • 3 tablespoons apple juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground allspice
  1. Place chicken in a large shallow bowl. Combine lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. In a 2-qt. saucepan, melt 2 tablespoons butter over medium-high heat. Add celery and onion; saute until onion is tender. Reduce heat to medium. Drain cranberries; add to celery mixture with apple. Stir in cranberry juice, apple juice and vinegar. Cook, stirring constantly, for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. Drain chicken, discarding marinade. In a large skillet, melt remaining butter over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn; cover and reduce heat to low. Cook 10 minutes longer or until juices run clear. Place chicken on a serving platter on top with cranberry compote. Yield: 4 servings.
Originally published as Chicken with Cranberry Compote in Country Chicken Cookbook 1995, p84

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