Cranberry Chicken

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5 min


4 servings

* PLUS Cooking time: 20 minutes


  • 2 tsp butter
  • 4 skinless, boneless chicken breasts
  • 2 250-g pkg sliced button mushrooms , about 8 cups
  • 1/2 cup water
  • 1/2 398-mL can whole berry cranberry sauce
  • Generous pinch salt
  • Generous pinch freshly ground black pepper


  • Melt butter in a large frying pan over medium-high heat. Add chicken. Cook until light golden, 3 to 4 minutes per side. Remove to a large plate. Add mushrooms and water to pan. Stir often until mushrooms start to soften, 3 to 4 minutes. Stir in cranberry sauce, salt and pepper. Stir often until sauce has melted. Reduce heat to medium-low. Return chicken to pan. Cover and cook, stirring and turning occasionally, until chicken is springy when pressed, 8 to 10 minutes. Serve with boiled potatoes and steamed broccoli.

Nutrition (per serving)

  • Calories
  • 276,
  • Protein
  • 32.2 g,
  • Carbohydrates
  • 26.8 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 113 mg.

Dress it up

Use white wine in place of water. Add grated orange peel or chopped clementines to sauce. Sprinkle with sliced green onions.