Tart Cranberry Chicken
Total TimePrep: 20 min. Cook: 20 min.
I've been making this for years from the cookbook. I like to do it with cubed chicken and make a large batch for a pot luck with rice! I double the sauce for this also.I've also used white wine in place of a cup of water.
Wow! This recipe rocks! .... I’ve made it 8 times within 2 months and it’s a hit EVERYTIME! ... Now I did make a few tweaks to it after trying the original way, and I gotta say... Everyone prefers my new and improved way better. I used chicken broth instead of water... a really nice thick red raspberry vinigerette.... and CRAISINS instead of fresh or frozen cranberries.... it’s soooo much better. Love love love this recipe
My whole family loved this chicken. Even my small children really liked it and wanted seconds. It is easy to make and well worth the time.
review forgot the <> would i make this again-- question -- where does the taste come from ???
My family and I love this recipe. I am going to use pork chops for the first time.
I have been using this recipe for years (aquired from one of your magazines) but actually have never made it with chicken, I have always used pork chops, which are fantastic. My favorite "pork chop" recipe.
I love this recipe. Ive made it for the first time for my family when my son was a newborn...I loved it! I make it in the fall/early winter. Cranberry and chicken are my faves. Great combo!
I love this recipe so much that in the fall I stock up on cranberries to freeze so I can enjoy this meal all year around. It's so delicious and smells awesome when cooking. I serve it over plain couscous, but it's also good over rice.
We very much enjoyed this tangy chicken dish. Everyone thought it was a keeper, the chicken was moist and tender, and the sauce was excellent on the brown rice I served with it. Healthy and tasty!
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