autumn-chicken

Autumn Chicken

12 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
The Iron Chef Suzi Q
Recipe by  The Iron Chef Suzi Q

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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)

Rate This Recipe
CVANASTEN
9

CVANASTEN

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 will definitely be cooking this again.

LESLIEJANEL
8

LESLIEJANEL

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

CREMARIE
7

CREMARIE

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 9.8 g
  • 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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