Chicken with Cranberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt, divided |
1/8 teaspoon pepper |
1 tablespoon olive oil |
3/4 cup reduced-sodium chicken broth |
1 cup fresh or frozen cranberries, thawed |
2 tablespoons brown sugar |
1 tablespoon red wine vinegar |
1-3/4 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. 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 meat thermometer reads 170°. Remove chicken and keep warm.
2. 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. Yield: 2 servings.
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