2/3 cup white wine (or orange juice or combo of both)
1 can whole berry cranberry sauce
2 tsp dry thyme
Instructions
Preheat oven to 350f. In ovenproof skillet heat 2 tablespoons oil or butter. Season flour with salt/pepper and dredge chicken breasts. Brown on both sides. Transfer skillet to oven and cook chicken through. About 15 minutes but I use a probe thermometer.
Transfer chicken to plate and tent with foil to keep warm. Deglase pan with wine scraping up all the tasty bits. Add onion, cranberry sauce, and thyme. Reduce by half.
Spoon sauce over chicken and serve.
Serving
Suggestions
203 calories, 6g fat per serving. Chicken breasts were big so portion was 1/2 a breast. Serve with green beans and brown rice for mock Thanksgiving.
Originally Submitted
9/4/2011
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