Chicken Saute with Triple Berry Glaze

Chicken Saute with Triple Berry Glaze

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"Pan-fried chicken gets a hint of sweetness from berry preserves and a zesty kick from horseradish in this quick and tasty preparation."
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35 m servings 697 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 80.7g
  • 26%
  • Protein:
  • 52.6 g
  • 105%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Saute chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170 degrees F. Transfer chicken to platter, loosely covered with foil.
  3. Combine preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.



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