This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"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
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.
Servings: 4 | Serving size: about one cup sauce with 4 ounces chicken breast
Cooking Time: 60 Minutes
This recipe can be multiplied by 2.
The sauce will keep well for about 48 hours.
Serve with Wild Rice or Roasted Yams with Rosemary or Plain Mashed Potatoes or Mashed Yams or Jasmine Rice or Yam Home Fries or Yam Home Fries - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version or Jasmine Rice - Low Sodium Version or Wild Rice - Low Sodium Version
|spray olive oil|
|1 large||shallot (minced)|
|1 cup||dried sweetened cranberries|
|1/4 cup||white wine|
|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.
Serving size: about one cup sauce with 4 ounces chicken breast
|Calories 258||Calories from Fat 34|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 2g||7%|
|Vitamin A 5%||Vitamin C 4%|
|Calcium 2%||Iron 7%|
|Vitamin K 2 mcg||Potassium 361 mg|
|Magnesium 38 mg|