Cranberry Apricot Chicken
This dish is quick and easy, yet looks elegant so it will impress your guests or loved ones!
Servings 4 servings
Calories 214kcal
Ingredients
- 3-4 large boneless, skinless chicken breasts
- 1 1/2 cups chicken broth
- 1/2 cup fresh orange juice
- 1/2 cup cranberry juice
- 1/4 cup dry white wine, such as a chardonnay
- 1/2 cup slivered dried apricots
- 1/3 cup dried cranberries
- 2 tsp. orange zest
- 1 Tbsp. cornstarch mixed with 1 Tbsp. water
- Garnish: green onions and slivered orange peel, optional
Instructions
- In a large frying pan, combine broth, orange juice, cranberry juice, white wine, apricots, cranberries and zest. Whisk gently to combine.
- Add the chicken to this mixture and bring to a boil. Cover with a lid, reduce heat to simmer until the thickest part (the middle usually) of the chicken is no longer pink. (15-20 minutes).
- Transfer chicken to a plate and cover to keep warm.
- Bring the liquid in the pan back to a boil, uncovered. Next stir in the cornstarch and water mixture and whisk until thickened. (Season to taste with salt and pepper if desired).
- Spoon sauce over the chicken. Garnish with green onions and slivered orange peel if desired. Serve with couscous, pilaf, pasta, etc. and your favorite veggies.
Video
Notes
- I like to serve this chicken with couscous or rice and a veggie - like asparagus or broccoli!
Nutrition
Serving: 1serving (chicken only) | Calories: 214kcal | Carbohydrates: 27g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 679mg | Fiber: 2g | Sugar: 22g | Vitamin A: 699IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg