Autumn Chicken

13

"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

40 m servings 228 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 78 mg
  • 3%

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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Directions

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  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.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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

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.

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 ...

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

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.

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 prett...

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) "plas...

So very wonderful!!! Will make again!