Best Tart Cranberry Chicken Recipes
TART CRANBERRY CHICKEN
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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. , 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 : Calories 284 calories, Fat 9g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate, Fiber 28g protein.
TART CRANBERRY CHICKEN
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
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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., 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.
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