Cranberry Chicken Recipe

By EdieK

My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamon flavor.

Ingredients

• 1/2 cup all-purpose flour
• 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, optional

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.
* In the same skillet, add water, cranberries, brown sugar, nutmeg and vinegar if desired. 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 over rice if desired. Yield: 6 servings.


Nutritional Analysis: One serving (calculated without vinegar and rice) equals 284 calories, 9 g fat (1 g saturated fat), 73 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 0 fiber, 28 g protein.