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Cranberry Chicken Breast

Featured in the Honolulu Star-Advertiser on July 27, 2016.

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Ingredients:

Cranberry Chicken Breast

  • 2 boneless, skinless chicken breasts
  • 1/8 teaspoon salt substitute
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 2 tablespoons chopped onion
  • 1/4 cup sliced mushroom
  • 2 tablespoons dried cranberries
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon chopped parsley

Directions:

  1. Season chicken breasts with salt substitute and cover in flour.
  2. In a small skillet, heat oil over medium-high and saute chicken until golden brown.
  3. Remove from pan.
  4. Add onions and mushrooms and cook until onions are translucent or clear.
  5. Return chicken to skillet, top with cranberries and add chicken broth.
  6. Simmer, uncovered, for 15 minutes or until chicken is cooked thoroughly and liquid is reduced.
  7. Garnish with parsley.

Makes 2 servings.

Approximate Nutrient Analysis per serving:
320 calories, 12 g fat, 1.5 g saturated fat, 110 mg cholesterol, 350 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g sugar, 38 g protein

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