Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2004

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Recipe Summary

cook:
16 mins
total:
21 mins
prep:
5 mins
Yield:
4 servings (serving size: 1 chicken breast half and about 1 teaspoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

269 calories; calories from fat 17%; fat 5g; saturated fat 2.3g; mono fat 1.3g; poly fat 0.6g; protein 39.6g; carbohydrates 13.4g; fiber 0.9g; cholesterol 106mg; iron 1.4mg; sodium 579mg; calcium 21mg.
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