Quick Boneless Chicken Breasts With Orange Cranberry Sauce

Chicken With Orange Cranberry Sauce
Chicken With Orange Cranberry Sauce. Diana Rattray
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 4 Servings

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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