CHICKEN WITH CRANBERRY SAUCE
You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- 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. , 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.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN A LA CRANBERRY
For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar, and chicken broth. The result is a simple yet luxurious sweet-and-sour dish fit for a fancy dinner party but also quick enough for a weeknight supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.
- Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.
- Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.
EASY CRANBERRY CHICKEN
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.-Kay Simpson, Hull, Quebec
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Nutrition Facts : Calories 425 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN WITH ORANGE AND CRANBERRY SAUCE
Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.
Provided by Obag6142
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
- Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
- Boil pan juices over high heat, uncovered, 3 or 4 minutes.
- Mix cornstarch with water and add to sauce; stirring until it boils.
- Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4
CHICKEN WITH ORANGE SAUCE
Our Test Kitchen used sliced peppers and onion to give this tender chicken dinner its attractive look. A homemade sweet-and-sour sauce delivers a hint of orange while slivered almonds offer a nice crunch.
Provided by Taste of Home
Categories Dinner
Time 42m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.
Nutrition Facts :
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- Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
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