Prep 10 mins
Cook 30 mins
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.
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon pepper
- 6 boneless skinless chicken breast halves (1 1/2 pounds)
- 3 tablespoons margarine
- 1 cup water
- 1 cup fresh cranberries or 1 cup frozen cranberries (I use a can of whole-berry cranberry sauce)
- 1⁄2 cup packed brown sugar
- 1 dash ground nutmeg
- 1 tablespoon red wine vinegar (I leave this out) (optional)
- hot cooked rice (optional)
- In a shallow dish, combine flour and pepper; dredge chicken.
- In a skillet, melt margarine over medium heat.
- Brown the chicken on both sides.
- Remove and keep warm.
- In the same skillet, combine water, cranberries, brown sugar 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.
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!
This was very good, mmm29!It was a taste of Thanksgiving flavor, without all the work. I used a bit less sugar and added the red vinegar. I loved its tartness but I am sure the extra bit of sugar would have been just as good! Next time I will add a bit more. My sauce turned out nice and thick. I enjoyed it without any rice/pasta, but could imagine a nice side of sweet potatoes with it! Thanks for posting. Roxygirl
I only had a pound of chicken but made the whole sauce amount anyway. I'm glad I did. I used fresh cranberries and a pinch of nutmeg with the vinegar. After the chicken was cooked, I removed it and reduced the sauce by about 1/3. The leftovers were good. I will undoubtedly make this dish again.