Autumn Chicken

12

"Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables."

Ingredients

40 m {{adjustedServings}} servings 228 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
  2. To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
  3. Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
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Reviews

12
  1. 17 Ratings

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Very easy to make and delicious. Lemon keeps it from being too sweet. We substituted canned cranberry sauce for fresh cranberries, which worked very well, and also made a good side accent. I ...

I used red raspberries instead of cranberries... it was still good. Will try it again without changing it though!

This recipe was okay, but we all agreed that cranberries and blueberries are better left to turkey. The sauce also seeps into the chicken, making an unappetizing purple chicken breast.