Cranberried Chicken
Cranberried Chicken offers a tangy, sweet, and savory flavor profile with tender chicken, mushrooms, and scallions, perfect for a comforting yet sophisticated meal.
Ingredients
Instructions
- Cut the chicken cutlets or whole breasts in half.
- Slice the mushrooms into thick slices.
- Mince the garlic.
- In a skillet, saute the garlic in warm olive oil until soft.
- Add the chicken and cook quickly on both sides without browning.
- Cut the scallions into 1/2-inch pieces and add to the skillet, stirring until soft.
- In a mixing bowl, stir together the cranberry sauce and white wine.
- Add the cranberry-wine mixture to the skillet.
- Cover and simmer for about 10 minutes or until the chicken is no longer pink in the center.
- Add the mushrooms and stir to moisten.
- Cook for a few more minutes until the sauce is bubbly.
- Serve over cooked rice.
Tips & Substitutions
For a deeper flavor, try marinating the chicken in the cranberry sauce and white wine mixture for a few hours before cooking. If you don’t have dry white wine, chicken broth can be a good substitute. Fresh herbs like thyme or rosemary can be added during cooking for extra aroma. This recipe is also great with alternate proteins like turkey cutlets.
Serving Suggestions
Serve the Cranberried Chicken over a bed of fluffy cooked rice, which absorbs the delicious sauce. This dish pairs well with steamed green beans or a simple side salad for a refreshing contrast. For a heartier meal, consider serving with garlic bread or roasted vegetables. It also makes a lovely centerpiece for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. You can also microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberried Chicken contains roughly 673 calories, with 16g protein, 137g carbohydrates, and 8g fat. It is an excellent source of protein (32% of the Daily Value), iron (31% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1069mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s important to thaw it completely before cooking to ensure even cooking. You can thaw it in the refrigerator overnight or use the defrost setting on your microwave if you're short on time.
What type of rice works best with this dish?
While white rice is a classic choice, you can also use brown rice for a nuttier flavor and added nutrients. Quinoa is another great alternative that complements the dish well and offers a gluten-free option.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately. When you're ready to serve, simply reheat the chicken in the sauce and serve over freshly cooked rice for a quick and easy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).