Autumn Chicken recipe

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Ingredients

1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
¼ cup water
1 teaspoon white sugar
½ teaspoon cornstarch

Nutrition Info

227.6 calories
carbohydrate: 9.8 g
cholesterol: 68.4 mg
fat: 8.4 g
fiber: 2 g
protein: 27.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 77.6 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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