Cranberry-orange chicken
4
- Prep Time5 min
- Total Time5 min
- Makes4 servings
Ingredients
1 tbsp butter
4 skinless, boneless chicken breasts
1 tsp cornstarch
1/2 cup water
1 tbsp frozen orange juice concentrate
1/2 tsp curry powder
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup canned whole-berry cranberry sauce
Instructions
Melt butter in a large, non-stick frying pan over medium-high heat. Add chicken. Cook until lightly golden, 3 minutes per side. In a bowl, stir cornstarch with water. Stir in orange juice concentrate, curry powder, salt and pepper. Remove chicken to a plate. Pour orange mixture into pan. Stir in cranberry sauce until melted and mixture is bubbly. Reduce heat to medium-low. Return chicken to pan. Cover and simmer, turning occasionally, until chicken is springy when pressed, 8 to 14 minutes. If sauce is too thin, remove chicken, then boil, stirring often, until as thick as you like. Great with rice, green beans and extra cranberry sauce on the side. Serves 4
Nutrition (per serving)
Calories 274, Protein 30.7g, Carbohydrates 25.3g, Fat 5.2g, Fibre 0.6g, Sodium 265mg.
it's easier than you think to whip up an impressive entree without a lot of fuss - just combine a package of chicken breasts and a can of cranberry sauce. A hint of curry and a spoonful of frozen orange juice concentrate add depth and zest to the sauce.
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