Chicken with Cranberry-Balsamic Sauce
If you want to add more gluten free recipes to your repertoire, Chicken with Cranberry-Balsamic Sauce might be a recipe you should try. One portion of this dish contains around 37g of protein, 17g of fat, and a total of 379 calories. For $2.05 per serving, you get a main course that serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe from Taste of Home has 27 fans. If you have balsamic vinegar, butter, cranberry juice, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Similar recipes include Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus, Orange Balsamic Cranberry Sauce, and Pork Tenderloin with Balsamic-Cranberry Sauce.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup balsamic vinegar
3 tablespoons butter
1 cup cranberry juice
1 tablespoon olive oil
1/2 teaspoon pepper
1-1/4 teaspoons salt, divided
2 tablespoons finely chopped shallot
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup whole-berry cranberry sauce
Equipment:
frying pan
baking pan
kitchen thermometer
Cooking instruction summary:
Directions Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°. Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken. Yield: 4 servings. Originally published as Chicken with Cranberry-Balsamic Sauce in Country WomanDecember/January 2010, p31 Nutritional Facts 1 chicken breast half with 2 tablespoons sauce equals 359 calories, 16 g fat (7 g saturated fat), 117 mg cholesterol, 891 mg sodium, 18 g carbohydrate, trace fiber, 35 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides.
2. Transfer to a greased 13-in. x 9-in. baking pan.
3. Bake at 425° for 12-15 minutes or until a thermometer reads 170°.
4. Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted.
5. Serve with chicken.
Nutrition Information:
covered percent of daily need
