Cider-Glazed Chicken with Dried Cranberries

Spoon the cranberries and the glaze left in the pan over the chicken. Serve with wild or white rice.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 teaspoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 17%
  • Fat: 5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 39.6g
  • Carbohydrate: 13.4g
  • Fiber: 0.9g
  • Cholesterol: 106mg
  • Iron: 1.4mg
  • Sodium: 579mg
  • Calcium: 21mg


  • 1 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1/3 cup dried cranberries
  • 1/2 cup apple cider or apple juice
  • 1 tablespoon cider vinegar or white balsamic vinegar


  1. 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.
  2. 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.
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