Cranberry Almond Chicken (12.19.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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 ¼ 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.

  • Ham, Broccoli, Cheese and Rice Skillet

  • Recipe: Chinese Honey Garlic Chicken

  • Harmon’s Super Bowl recipes and $100 giveaway!

  • Turkey Sausage Saute

  • Chicken with Rainbow Vegetables

  • Greek Chicken Pasta

  • Shrimp Pasta with Lemon Butter Sauce

  • Buffalo Chicken Salad

  • Fresh Tomato Soup

  • Mexican Beef and Cheesy Pie

  • Red Curry Chicken and Vegetables

  • Crab Cake Sliders

  • Warm Lentil and Rice Salad