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Cranberry Chicken

Source of Recipe

Low-Fat Country Cooking – D. Bateman; Carver, MA
Cranberry Chicken

Serves: 6

1/2 c, flour
1/4 tsp black pepper
6 boneless skinless chicken breast halves (1-1/2 lbs.)
3 T. stick margarine
1 c. water
1 c. fresh or frozen cranberries
1/2 c. packed brown sugar
Dash ground nutmeg
Optional: 1 T. red wine vinegar
Optional: Hot cooked rice

In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sires. Remove and keep warm. In the same skillet, combine remaining ingredients and vinegar if desired. Cook and stir until berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer 20-30 minutes or until chicken is tender, basting occasionally with sauce. Serve over rice if desired.

1/6 recipe (calculated w/o rice) equals: 284 calories…9 gm fat (1 gm saturated…73 mg cholesterol…122 mg sodium…22 gm carbohydrate…28 gm protein