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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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    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

Directions

  • 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
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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Reviews

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Average Rating:
  • AliFrazz
    Jan 6, 2018

    I've been making this for years from the cookbook. I like to do it with cubed chicken and make a large batch for a pot luck with rice! I double the sauce for this also.I've also used white wine in place of a cup of water.

  • Alexis
    Dec 14, 2017

    Wow! This recipe rocks! .... I’ve made it 8 times within 2 months and it’s a hit EVERYTIME! ... Now I did make a few tweaks to it after trying the original way, and I gotta say... Everyone prefers my new and improved way better. I used chicken broth instead of water... a really nice thick red raspberry vinigerette.... and CRAISINS instead of fresh or frozen cranberries.... it’s soooo much better. Love love love this recipe

  • angelawati
    Mar 22, 2013

    My whole family loved this chicken. Even my small children really liked it and wanted seconds. It is easy to make and well worth the time.

  • olddutch
    Oct 24, 2012

    review forgot the <> would i make this again-- question -- where does the taste come from ???

  • rtrock02
    Dec 24, 2011

    My family and I love this recipe. I am going to use pork chops for the first time.

  • cazacandice
    Jan 30, 2011

    I have been using this recipe for years (aquired from one of your magazines) but actually have never made it with chicken, I have always used pork chops, which are fantastic. My favorite "pork chop" recipe.

  • rtrock02
    Jan 1, 2011

    I love this recipe. Ive made it for the first time for my family when my son was a newborn...I loved it! I make it in the fall/early winter. Cranberry and chicken are my faves. Great combo!

  • briandean
    Jun 1, 2010

    I love this recipe so much that in the fall I stock up on cranberries to freeze so I can enjoy this meal all year around. It's so delicious and smells awesome when cooking. I serve it over plain couscous, but it's also good over rice.

  • Nancy Adams
    Feb 15, 2010

    We very much enjoyed this tangy chicken dish. Everyone thought it was a keeper, the chicken was moist and tender, and the sauce was excellent on the brown rice I served with it. Healthy and tasty!

  • Amanda_K
    Dec 7, 2006

    No comment left