Cranberry Chicken
Easy and literally bursting with flavor this Cranberry Chicken is a quick weeknight meal that is ready in under 30 minutes and feeds the whole family.
Servings: 5 people
Calories: 329kcal
Ingredients
- 5-6 thin cut trimmed boneless skinless chicken breasts or boneless skinless chicken breast halves
- 1/2 cup all-purpose flour
- 1/2 tsp pepper
- 3 Tbs butter
- 1 cup water
- 1 cup cranberries fresh or frozen
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1 Tbs red wine vinegar
- Fresh sprigs of thyme or rosemary
Instructions
- In shallow bowl or plate whisk together your flour and pepper and dredge your chicken coating both sides and set aside on plate.
- In large pan melt your butter and add your chicken and lightly brown on each side, remove from pan and set aside.
- In same pan add water, cranberries, brown sugar, nutmeg and red wine vinegar and cook over medium heat until cranberries burst.
- Add your chicken back to pan and cover and simmer for about 20-25 minutes, coating your chicken with sauce and slightly pressing your cranberries down to smash throughout cooking until sauce is reduced and chicken is cooked through to 165 degrees F.
- Garnish chicken with thyme or rosemary and additional salt and pepper to your liking.
Notes
- You can use trimmed thin cut chicken breasts or split your own chicken breasts into halves.
- You can use fresh or frozen cranberries.
- The red win vinegar is optional but gives it a nice little offset to the sweetness of this recipe.
- This can be served alone or over white rice (as we traditionally serve it).
- Garnish with any herb you's like we like the flavor of thyme with this recipe, rosemary is also delicious.
Nutrition
Calories: 329kcal | Carbohydrates: 34g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 201mg | Potassium: 478mg | Fiber: 1g | Sugar: 22g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg