Tart Cranberry Chicken
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
My husband loves chicken when it’s nice and moist, as in this autumn recipe. I serve it over hot rice with a salad and warm rolls. The ruby red sauce has a wonderful sweet-tart flavor. —Dorothy Bateman, Carver, Massachusetts
Ingredients
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 boneless skinless chicken breast halves (4 ounces each)
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3 tablespoons butter
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1 cup water
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1 cup fresh or frozen cranberries
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1/2 cup packed brown sugar
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Dash ground nutmeg
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1 tablespoon red wine vinegar, optional
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Hot cooked rice
Directions
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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.
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2.
Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; 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.
Nutrition Facts
1 serving: 284 calories, 9g fat (1g saturated fat), 73mg cholesterol, 122mg sodium, 22g carbohydrate, 28g protein.
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