Name: Cranberry Chicken
Yield: 4 servings
Ingredients: 6 chicken breasts (skinless/boneless); 1 can cranberry sauce with whole berries (16 oz.); 3 Tbsp. butter; 2 tsp. orange juice; 1/2 tsp. grated orange peel; 1/4 tsp. cinnamon; 1/4 c. red wine; 1 Tbsp. balsamic vinegar (red wine vinegar may be substituted); 1/2 c. chicken broth; 1/4 c. green onion; 2 tsp. cornstarch

Servings: 4 persons

6 chicken breasts (skinless/boneless)
1 can cranberry sauce with whole berries (16 oz.)
3 Tbsp. butter
2 tsp. orange juice
1/2 tsp. grated orange peel
1/4 tsp. cinnamon
1/4 c. red wine
1 Tbsp. balsamic vinegar (red wine vinegar may be substituted)
1/2 c. chicken broth
1/4 c. green onion
2 tsp. cornstarch

1
Add butter to skillet and lightly brown chicken; drain and place on baking sheet.
2
Reserve butter; add green onion and saute over low heat for 2 or 3 minutes.
3
Add all other ingredients except cornstarch; mix well and cook over medium-high heat for 10 minutes.
4
Stir every minute.
5
Add cornstarch slowly (premixed with a small amount of cold water until smooth) and cook over medium heat until sauce thickens.
6
Baste chicken with half the sauce and reserve the other half warm.
7
Bake at 325u00b0 for 45 minutes to one hour, depending on the thickness of the chicken breasts.
8
Baste the chicken with the other half of sauce and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Chicken

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