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Autumn Chicken

By: The Iron Chef Suzi Q  
"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."

Rating: This weblink has been rated 14 times with an average star rating of 2.9 Read Reviews (10)

Rate/Review | 521 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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
  • 1/4 cup water
  • 1 teaspoon white sugar
  • 1/2 teaspoon cornstarch

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 228 | Total Fat: 8.4g | Cholesterol: 68mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CREMARIE 
This recipe was okay, but we all agreed that cranberries and blueberries are better left to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CVANASTEN 
Very easy to make and delicious. Lemon keeps it from being too sweet. We substituted canned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2003 by LESLIEJANEL 
I used red raspberries instead of cranberries... it was still good. Will try it again without... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by PHIL SEELY 
I found this recipe easy to understand and relatively easy to make. I feel that a little more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2004 by CHER 
This was so good I can not even explain it :) MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by BLUEBERRHI 
I'm giving this two stars because even though I did not like it, my husband did. I thought it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2003 by ELFINDANCER 
YUM! I took a tip from a previous reviewer and used rasperries because I didn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2007 by PSEELY 
Great meal idea, surprisingly easy to make and very tasty, somethinf for the whole family to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2008 by AMELIE1 
We did not care for this at all. The berries turned the chicken a very unappetizing purple,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2008 by Pamzie 
Not good at all. The purple chicken was very unappetizing, and it needed seasoning before... MORE

 
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