DRIED CRANBERRY CHICKEN RECIPES
CIDER-GLAZED CHICKEN WITH DRIED CRANBERRIES RECIPE
Spoon the cranberries and the glaze left in the pan over the chicken. Serve with wild or white rice.
Provided by Karen Levin
Total Time 21 minutes
Prep Time 5 minutes
Cook Time 16 minutes
Yield 4 servings (serving size: 1 chicken breast half and about 1 teaspoon sauce)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium heat. Combine first 3 ingredients in a zip-top plastic bag. Add the chicken to bag; seal and shake to coat.
- Melt butter in pan. Add chicken, and cook 4 minutes. Turn chicken over. Add cranberries and remaining ingredients; cook 5 minutes or until chicken is done.
Nutrition Facts : Calories 269 calories, CarbohydrateContent 13.4 g, CholesterolContent 106 mg, FatContent 5 g, FiberContent 0.9 g, ProteinContent 39.6 g, SaturatedFatContent 2.3 g, SodiumContent 579 mg
CHICKEN WITH DRIED CRANBERRIES AND TARRAGON RECIPE - FOOD.COM
My son just brought me a bottle of verjuice. I wasted the last one, so went to the web to find out how to use this bottle. It seems you can just try using it in place of vinegar, lemon or fruity wine. This recipe is good,it's from a Canadian site.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium high heat.
- Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
- Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
- Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
- Drain the skillet and return to the heat-reducing it to medium.
- Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
- Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
- Add the remaining verjuice, dried cranberries and lemon juice.
- Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
- To serve, slice the chicken breasts on an angle, and fan out onto a plate.
- Top each breast with a generous amount of the sauce.
Nutrition Facts : Calories 441.8, FatContent 27.2, SaturatedFatContent 8.8, CholesterolContent 115.3, SodiumContent 234.3, CarbohydrateContent 13.7, FiberContent 1.3, SugarContent 2.5, ProteinContent 34.4
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