Cranberry Chicken

READY IN: 40mins
Recipe by mmm29

I was looking for a low-fat but NOT low-flavor recipe, and this one is great! It is so easy and SO tasty! I found this in Taste of Home's Low-Fat Country Cookbook, and changed it a little bit.

Top Review by Sylvie Fortin

This is absolutely yummy! I decided to try it because I still had a bag of fresh cranberries that we never did use over the holidays and I figured I would try and find a way to use them. Am I ever thrilled that I did! I made some slight alterations to the recipe. First, I used chicken thigh instead of breast, because that's what I had on hand. Second, instead of using nutmeg (which we don't like) I used ginger and cinnamon...and I used a bit more vineger. In this case, I used cider vinegar instead of wine venegar. I also sliced up a couple of apples and added those in with the whole cranberries. To make it more spicy, I added more pepper and even a dash of cayenne, to really "kick it up a notch".Served it up with some white and wild rice, and a big salad, and the family went nuts! I guess the kids will never get tired of the idea of eating dessert for dinner! Thanks so much for posting this recipe. Definitely will make me buy whole cranberries again, and not just at Christmas!

Ingredients Nutrition

Directions

  1. In a shallow dish, combine flour and pepper; dredge chicken.
  2. In a skillet, melt margarine over medium heat.
  3. Brown the chicken on both sides.
  4. Remove and keep warm.
  5. In the same skillet, combine water, cranberries, brown sugar and vinegar if desired.
  6. Cook and stir until the berries burst, about 5 minutes.
  7. Return chicken to skillet.
  8. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce.
  9. Serve over rice if desired.

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