Name: Chicken with Cranberry Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 boneless skinless chicken breast halves (5 ounces each) -; 1 tablespoon all-purpose flour -; 1/4 teaspoon salt, divided -; 1/8 teaspoon pepper -; 1 tablespoon olive oil -; 3/4 cup reduced-sodium chicken broth -; 1 cup fresh or frozen cranberries, thawed -; 2 tablespoons brown sugar -; 1 tablespoon red wine vinegar -; 1-3/4 teaspoons cornstarch -; 1 tablespoon cold water -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken with Cranberry Sauce

1. 2 boneless skinless chicken breast halves (5 ounces each) -

2. 1 tablespoon all-purpose flour -

3. 1/4 teaspoon salt, divided -

4. 1/8 teaspoon pepper -

5. 1 tablespoon olive oil -

6. 3/4 cup reduced-sodium chicken broth -

7. 1 cup fresh or frozen cranberries, thawed -

8. 2 tablespoons brown sugar -

9. 1 tablespoon red wine vinegar -

10. 1-3/4 teaspoons cornstarch -

11. 1 tablespoon cold water -

How to cook deliciously - Chicken with Cranberry Sauce

1. Stage

Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.

2. Stage

In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.