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 = 60What's this? |
Seared Chicken Breasts with Cranberry Sauce
Servings = 4 | Serving size =about one cup sauce with 4 ounces chicken breast
This recipe can be multiplied by 2.
The sauce will keep well for about 48 hours.
Serve with Wild Rice or Plain Mashed Potatoes or Jasmine Rice
| spray olive or grapeseed oil | |
| 1 large | shallot (minced) |
| 1 cup | dried sweetened cranberries |
| 1/4 cup | white wine |
| 1 cup | water |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 2 tsp | unsalted butter |
| 1 4 ounce | boneless skinless chicken breast (per serving) |
Spray a medium skillet with oil and place over medium heat. Add the shallot and stir frequently. Cook until the shallots begin to soften slightly.
Stir in 3/4 cup of the dried cranberries and cook for about 5 minutes. Add the wine and water. Stir and reduce the heat to low.
While the cranberry and shallot mixture is simmering add the salt and pepper. Cook the mixture for about 15 minutes. When the cranberries are slightly soft puree in a blender or mini-chopper.
Strain the pureed sauce through a fine mesh sieve. Return to the pan and add the 1/4 cup of cranberries. Cook over low heat for about 15 minutes and swirl in the butter until melted. Add more water if the sauce is too thick.
Place a large skillet in the oven and preheat to 375°. After the pan is hot spray lightly with oil and add the chicken breasts. Return the pan to the oven and cook for about 5 minutes. Remove the pan and turn the chicken breasts to sear on the other side.
Cook the chicken for about 15 minutes turning one more time. Serve topped with sauce.
Nutrition Facts
Serving size: about one cup sauce with 4 ounces chicken breast | Servings 4
Calories 258 | Calories from Fat 34
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 2g (8%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 71 mg (24 %) | Sodium 223 mg (9 %)
Total Carbohydrates 27g (9%) | Sugars 20g
Dietary Fiber 2g (7%) | Protein 27g
Vitamin A 5% | Vitamin C 4 % | Calcium 2% | Iron 7%
Vitamin K 2 mcg | Potassium 361 mg | Magnesium 38 mg
"The Indians and English use [cranberries] much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce."
-John Josselyn, Traveler
The refrigerator light goes on...
This is a great recipe because it tastes almost like having Thanksgiving every day. The savory taste of the poultry with the cranberry sauce is just right for a winter meal.
