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 lemon juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 4 tablespoons butter, divided
  • 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 the 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 small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm.
Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken 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 lemon juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1 cup boiling water
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 4 tablespoons butter, divided
  • 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 the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate.
  2. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes.
  3. In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm.
  4. Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote. Yield: 4 servings.
Originally published as Chicken with Cranberry Compote in Country Chicken Cookbook 1995, p84

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