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Easy Cranberry Chicken


  • 4 boneless skinless, chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup 1/2 stick butter
  • 1 can 15 ounces whole-berry cranberry sauce
  • 1 sprig rosemary plus more for garnish
  • dash ground nutmeg


  • Pat the chicken dry.
  • Combine the flour, salt, and pepper in a large, resealable plastic bag.
  • Shake to mix.
  • Place the chicken in the bag, seal, and shake until the chicken is evenly coated.
  • Melt the butter in a large skillet over medium heat and brown the chicken.
  • Remove the chicken and set aside.
  • Add the cranberry sauce, 1/2 cup of water, rosemary, and nutmeg to the skillet, stir, and bring to boil.
  • Reduce the heat, and return the chicken to the skillet.
  • Cover and simmer for 20 minutes, or until the chicken is tender.
  • Baste with the sauce and remove rosemary sprig.
  • Garnish with additional rosemary, if desired.
Keyword Easy Cranberry Chicken
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