Easy Cranberry Chicken

Sam Jones/Quinn Brein


4 boneless, skinless, chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) butter
1 can (15 ounces) whole-berry cranberry sauce
1 sprig rosemary, plus more for garnish
dash ground nutmeg


Pat the chicken dry. Combine the flour, salt, and pepper in a large, resealable plastic bag. Shake to mix. Place the chicken in the bag, seal, and shake until the chicken is evenly coated.

Melt the butter in a large skillet over medium heat and brown the chicken. Remove the chicken and set aside. Add the cranberry sauce, ½ cup of water, rosemary, and nutmeg to the skillet, stir, and bring to boil. Reduce the heat, and return the chicken to the skillet. Cover and simmer for 20 minutes, or until the chicken is tender. Baste with the sauce and remove rosemary sprig. Garnish with additional rosemary, if desired.


3 servings

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The photo and name of this recipe looked very promising until I read the ingredients. I love fresh cranberries in baked goods and was excited at the idea of using them in a savory dish. Besides, who doesn't like a new idea for cooking chicken breasts? Being a type 2 diabetic, I was disappointed to see that a can of prepared cranberry sauce was used rather than fresh berries. So many carbs! Maybe this will inspire me to make up my own recipe using fresh berries. :-)