Autumn Chicken Recipe -
  • READY IN 40 mins

Autumn Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

Very easy to make and delicious. Lemon keeps it from being too sweet. We substituted canned cranberry sauce for fresh cranberries, which worked very well, and also made a good side accent. I will definitely be cooking this again.

Most Helpful Critical Review
Jun 23, 2003

This recipe was okay, but we all agreed that cranberries and blueberries are better left to turkey. The sauce also seeps into the chicken, making an unappetizing purple chicken breast.


17 Ratings

Aug 22, 2003

I used red raspberries instead of cranberries... it was still good. Will try it again without changing it though!

Jun 23, 2003

I found this recipe easy to understand and relatively easy to make. I feel that a little more sugar should be added to help sweeten the cranberry taste as it seemed alittle tart. Overall flavor was very good. Would recommend this meal for family and guest

Jun 24, 2004

This was so good I can not even explain it :)

Jan 05, 2004

I'm giving this two stars because even though I did not like it, my husband did. I thought it was much too sour even though I added some more sugar as someone suggested. I couldn't even eat it.

Aug 26, 2003

YUM! I took a tip from a previous reviewer and used rasperries because I didn't have cranberries. I think the raspberry sort of overwhelmed the blueberry flavor, but they still looked so pretty in the sauce. This was a beautiful little meal that was enjoyed and will be made again in my house. Thanks for the unique idea. :)

Nov 23, 2011

I made this last night for my wife and I and it was delicious! She LOVED it. I read the reviews and made some successful adjustments based on some of the issues people had: 1) Too tart, 2) "plastic" taste/smell, and 3) pink/red color inside chicken. 1) & 2) Added some frozen blackberries and raspberries. This added additional sweetness as well as a more fragrant, fruity smell. Sometimes unsweetened cranberries can give off a smell that is similar to a "plastic" or "chemically" smell. Before I added the additional berries, I could smell what some people were referring to. After though, it smelled great. 3) Make sure to brown the chicken in the oil like the recipe says. This will "seal" the outside of the chicken. I had no red/pink color on the inside. I hope this helps. Thanks and enjoy!


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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