If this recipe doesn’t look like Christmas, I don’t know what does. And you know what’s even better? Cranberry Chicken is inexpensive, comes together quickly, it tastes great, and it’s totally party-worthy. PLUS, it’s super easy to scale up if you’re feeding a crowd.
A couple of things:
- Don’t skip the dredging. Dredged chicken equals flavor and juiciness; also, it’s prettier.
- Whole berry canned cranberry sauce is a must.
- Fresh rosemary from the produce department is way better here than dried.
- Cranberries–even canned ones–are a superfood. Add mashed potatoes and a decorative sprig of rosemary and you’re done. That way you can save room for dessert!
Cranberry Chicken
Ingredients
Sauce:
- ½ cup barbecue sauce
- 1 t. onion powder
- 1 15 oz. can whole berry cranberry sauce
- 2 springs of fresh rosemary, plus more for garnish
Chicken:
- ½ cup flour
- ½ t. each salt, pepper, onion powder
- 2 large boneless, skinless chicken breasts, or 4 small ones
- 2 T. oil
- 2 T. butter
Instructions
- Combine barbecue sauce, and onion powder saucepan over medium heat. Mix well. Carefully fold in the cranberry sauce, taking care to not burst the cranberries. Add a spring of rosemary. As soon as the sauce is simmering, turn the heat to low. Cook, gently stirring occasionally while the chicken cooks. Taste for seasoning and adjust if needed. Keep warm.
- Mix the flour, salt, pepper, and onion powder. Dredge each chicken breast.
- Heat oil and butter over medium heat until the butter is foaming. Cook the chicken 5 to 7 minutes, then turn over. Cook another 4 or 5 minutes until nicely browned on the bottom and cooked through.
- Remove the rosemary from the sauce and discard. Put the chicken breasts on a serving platter or individual plates. Spoon sauce over. Garnish with fresh rosemary.
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