Quick Boneless Chicken Breasts With Orange Cranberry Sauce

Chicken With Orange Cranberry Sauce
Chicken With Orange Cranberry Sauce. Diana Rattray
    40 mins
Ratings

Orange juice concentrate and dried cranberries add fruity flavor to these easy skillet chicken breasts. This chicken is great with rice; add a tossed green salad or green beans to round out the meal.

What You'll Need

  • 1 1/2 to 2 pounds thinly sliced chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • kosher salt and freshly ground black pepper
  • 1 tablespoon flour
  • 4 green onions, thinly sliced
  • 6 ounces (about 3/4 cup) frozen orange juice concentrate
  • 1 1/2 cups chicken broth, low sodium
  • 2 tablespoons cider vinegar or white vinegar
  • 1/2 cup dried cranberries

How to Make It

  1. Put the chicken breasts between sheets of plastic wrap and pound until the pieces are about 1/2-inch thick. Alternatively, you may use chicken tenders or thinly sliced chicken breast cutlets in the recipe.
  2. Heat the oil and butter in a large skillet over medium heat.
  3. Sprinkle the chicken lightly with the salt and pepper; dust with flour.
  4. Cook the chicken breasts in the hot oil and butter for 2 minutes on each side. Add the sliced green onions and continue cooking for 1 minute longer. Add the remaining ingredients and bring to a boil. Simmer over medium heat, uncovered, for 10 minutes. Reduce heat to low, cover, and continue cooking for 10 minutes longer.

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