Herbed Cranberry Chicken Saute
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown.
Pour the broth over the chicken and reduce the heat to medium-low. Cover and cook 4 minutes for breasts and 3 minutes for thighs. Add the cranberry sauce to the broth. Evenly sprinkle chicken and sauce with sage and thyme. If using hot sauce, add to the sauce. Stir sauce as best you can. Then turn the chicken.
Continue cooking, adjusting heat so mixture barely simmers and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 4 to 5 minutes. Remove chicken to a plate and increase the heat to medium-high. Boil sauce gently, stirring constantly, until as thick as you like. Pour over chicken and sprinkle with parsley or green onions.
Nutrition Info
| Per 335 g serving | Amount |
|---|---|
| Calories | 370 |
| Protein | 61 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrate | 14 g |
| Sugar | 13 g |
| Cholesterol | 160 mg |
| Sodium | 190 mg |
| Per 335 g serving | % Daily Value |
|---|---|
| Potassium | 23 |
| Calcium | 2 |
| Iron | 10 |
| Vitamin A | 4 |
| Vitamin C | 8 |
| Vitamin B6 | 82 |
| Vitamin B12 | 52 |
| Folate | 6 |
| Zinc | 25 |
