Looking for a change of pace? Something quick to make but still healthy? Do we dare ask for all that plus something elegant enough to serve to guests?
Not that your guests need elegant food. I’m sure they’d be happy with pizza and an enjoyable visit. But just incase you need an elegant, but super easy meal, for any reason, Cranberry Chicken might be just the thing you’re looking for.
You’ll want your chicken pieces to be close to the same thickness so they’ll cook the same. You can either use a meat tenderizer (something I still don’t have after 24 years of being a homemaker!) to pound the chicken out into thinner pieces, or you can just cut the thicker parts horizontally so that they are thinner. Hope that makes sense!
While your rice is cooking, make the chicken and sauce:
Brown the chicken for about 4 minutes on each side.
Add sauce ingredients and allow to simmer until thickened and chicken is cooked, about another 10 minutes.
Serve with rice and a vegetable or your choice.
- 2-3 boneless skinless chicken breasts (1-2 LBS)
- ½ can whole berry cranberry sauce
- ½ cup chicken stock
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- 2 Tbsp butter
- If you’re making rice:
- In a medium saucepan bring 2 cups of water to a boil.
- Add 1 cup Basmati rice, ¾ tsp salt and 1 Tbsp butter.
- Stir once, cover, and turn burner off.
- Cook for 20 minutes.
- For the chicken:
- Lightly coat a large skillet with olive oil, heat on med-high.
- Brown chicken about 4 minutes on each side. (Don’t over cook, it will cook more in the sauce)
- Add cranberry sauce, stock, mustard, sugar, and butter to the pan and simmer until it reduces and thickens and chicken is fully cooked, about 10 minutes.
- Pour sauce over chicken and serve with the rice and a vegetable of your choice
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Ha! I don’t have a meat tenderizer either. I DO have a wooden rolling pin and I have used it for that purpose in the past. Lol! This looks like a great recipe. My hubby and kids won’t eat it cause they don’t like cranberry anything, but I’m going to file it away in my Pinterest cooking boards for an idea to try when I have guests over. 🙂
You may be able to get away with it if you just “don’t mention” that it’s cranberry. With the other ingredients in the sauce, it doesn’t necessarily taste like cranberry. But, I don’t want to get you in trouble at the dinner table either!
Good Recipe. Thanks for sharing.
Vicky
I finally bought a meat tenderizer a year or so ago. It does come in handy. The chicken looks great.
I probably should get one, I bet it would be a lot better than cutting the chicken. I have a strong aversion to “stuff” though, so I like to keep as few tools as possible. 🙂
This looks so good, Beth! I’ll definitely add it to our dinner lineup! I think my family will like it. 🙂 Thanks for sharing it with us at Foodie Fridays and DIY…pinning and sharing!
I’d love to hear what your family thinks of it Michelle!
Thanks for hosting Foodie Fridays, I enjoy linking up there.
Looks yummy and healthy! Can’t beat that!