Cranberry Almond Chicken (12.19.12)

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By Jennifer Burns, Dan’s Market

  • 6 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter
  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon grated orange peel
  • 1/4 cup slivered almonds, toasted
  • Salt and Pepper, to taste

Flatten chicken to ΒΌ inch thickness. In a large re-sealable bag, combine the flour, garlic and onion powder, cayenne, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.

In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.