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Add a photoServings: 4
Ingredients
- 4 x chicken breast halves grnd pepper to taste
- 2 Tbsp. vegetable oil or possibly margarine
- 1 med onion, finely minced
- 1 1/2 c. fresh or possibly frzn, thawed cranberries
- 3/4 c. orange juice
- 3 Tbsp. sugar
- 1 tsp grated fresh orange peel healthy pinch nutmeg
Directions
- Removed skin, and season chicken on both sides with pepper. In a large skillet, over medium-high heat, heat oil. Add in chicken breasts and cook for 4 to 5 min per side till golden. Add in onion; cook 2 min longer, stirring often. Add in cranberries, orange juice, sugar, orange peel and nutmeg. Stir to scrape up bits from bottom of skillet; bring to a boil. Reduce heat to medium-low; cover and cook 20 to 25 min longer or possibly till chicken is tender and cranberries are soft, stirring occasionally. Remove chicken to hot platter; keep hot. Transfer cranberry mix from skillet to food processor or possibly blender; cover and puree till almost smooth. To serve, pour sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 177 | 48% |
| Total Fat 19.8g | 25% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.34g | |
| Cholesterol 89mg | 30% |
| Sodium 89mg | 4% |
| Potassium 436mg | 12% |
| Total Carbs 16.68g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 14.42g | 10% |
| Protein 29.63g | 47% |
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