Tart Cranberry Chicken

  Chicken & Turkey

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.

Tart Cranberry Chicken

Average Rating: 4.818181

TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.

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

Instructions

  • 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.
  • 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.
    Freeze option:
    Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary.

Nutrition Facts

1 each: 284 calories, 9g fat (1g saturated fat), 73mg cholesterol, 122mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 28g protein.

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