Cranberry-orange chicken



5 min


4 servings

* PLUS Cooking time: 14 minutes


  • 1 tbsp butter
  • 4 skinless, boneless chicken breasts
  • 1 tsp cornstarch
  • 1/2 cup water
  • 1 tbsp frozen orange juice concentrate
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup canned whole-berry cranberry sauce


  • Melt butter in a large, non-stick frying pan over medium-high heat. Add chicken. Cook until lightly golden, 3 minutes per side. In a bowl, stir cornstarch with water. Stir in orange juice concentrate, curry powder, salt and pepper. Remove chicken to a plate. Pour orange mixture into pan. Stir in cranberry sauce until melted and mixture is bubbly. Reduce heat to medium-low. Return chicken to pan. Cover and simmer, turning occasionally, until chicken is springy when pressed, 8 to 14 minutes. If sauce is too thin, remove chicken, then boil, stirring often, until as thick as you like. Great with rice, green beans and extra cranberry sauce on the side. Serves 4

Nutrition (per serving)

  • Calories
  • 274,
  • Protein
  • 30.7 g,
  • Carbohydrates
  • 25.3 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 265 mg.

it’s easier than you think to whip up an impressive entree without a lot of fuss – just combine a package of chicken breasts and a can of cranberry sauce. A hint of curry and a spoonful of frozen orange juice concentrate add depth and zest to the sauce.