APRICOT CRANBERRY CHICKEN
Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. -Brooke Ruzek, Elk River, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.
Nutrition Facts :
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
Provided by mikey ev
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Sprinkle salt, pepper, and thyme evenly over chicken.
- Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan.
- Add onion to pan; saute 2 minutes until tender.
- Add garlic to pan; saute 30 seconds.
- Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2
CHICKEN WITH ORANGE AND CRANBERRY SAUCE
Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.
Provided by Obag6142
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
- Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
- Boil pan juices over high heat, uncovered, 3 or 4 minutes.
- Mix cornstarch with water and add to sauce; stirring until it boils.
- Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4
CRANBERRY CHICKEN
There are quite a few recipes for Cranberry Chicken, but this one is a little different. I love this chicken! I cook on low in crock pot for at least 6 hours, the yummmy scent fills the house. From Recipetips.com
Provided by True Texas
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
- Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
- Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.
MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES
This delightful chicken dinner entree was served at our annual "Gathering of Friends" dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Recipe #308190 and Recipe #268766
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 12h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
- One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
- Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
- Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
- Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
- NOTE:.
- This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!
FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
CHICKEN, BAKED WITH ORANGES, APRICOTS AND DRIED CRANBERRIES RECIPE
Provided by á-7976
Number Of Ingredients 13
Steps:
- arrange chicken breasts in single layer in a lg deep pan. sprinkle with onion, paprika, rosemary, pepper, dried apricots, dried cranberries and mandarin oranges. blend flour with 1/2 cup orange juice. add orange zest, grand marnier and remaining 1 1/2 cups of orange juice. pour over chicken. bake uncovered in the oven at 350. baste every 15 minutes, for 45 minutes, or until juices run clear. remove chicken from pan and cut into strips. place chicken strips over rice or angel hair pasta and cover with sauce.
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