This dish is so sweet and delicious that you can eat it cold, straight from the fridge. I’ve even been known to sneak back into the kitchen to enjoy an extra helping as a sweet post-dessert bite. (Hey, I was pregnant, all right?)
Cranberry Chicken
Servings
4 Servings
Ingredients
- ¾ cup orange juice
- ½ cup flour
- 2 cups fresh cranberries
- 1 cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon salt
- 6 boneless chicken breast cutlets about 3 pounds
Instructions
- In a small saucepan, over medium heat, blend orange juice with flour, adding flour slowly, whisking to keep smooth.
- Add cranberries, sugar, cinnamon, nutmeg, ginger and salt. Stir to mix.
- Bring to a boil, stirring constantly to avoid lumps. Cool cranberry mixture slightly.
- Rinse cutlets and pat dry. Place in a large, deep skillet.
- Pour cranberry mixture over chicken in skillet. Cover and simmer 40 minutes. Serve immediately.
- Contributed by: Quick & Kosher, JAMIE GELLER
you can use oat flour. whisk it in slowly as you may not need as much as you do for flour. you can also use cornstarch.
can this be made without flour to be gluten free?
yes it should reheat well/stay moist in the sauce.
could you make this in advance like on Thursday and reheat in the oven on Shabbos mode for Friday nite?
absolutely – great idea!!!
Can you use cranberries from a can? And leave out the sugar?
cause it’s a super sweet recipe – but if it’s your preference it’s not problem to just omit the sugar.
Why is sugar one of the ingredients? Why so much sugar? There is already sugar in the orange juice. I could not serve this to my family. I would leave out the sugar.
Yes sure – make sauce as instructed above pour over chicken cover and bake at 375 degrees F – start checking for doneness at around the 20 – 25 minute mark
Can you bake this in the oven?