Skillet Cranberry Chicken

It’s beginning to look like another cranberry recipe at our house. Skillet Cranberry Chicken offers another festive look at the table and it is easy to make on rushed evenings. The truth is that I have too many cranberries and I do love to cook with them There is enough baking in the house and so I am going for a sweet and sour sauce or agrodolce. The combination of the brown sugar and vinegar will compliment the cranberries.

This chicken is a comfort dish because it is sticky and finger-licking good. There is something about a good glaze on a chicken. Another one of my favourite sticky chicken dishes: https://recipesatmytable.com/baked-orange-chicken/

I love chicken and I could eat it every day. There are so many ways to cook it that there is no need to be bored with it. If you aren’t sure how to start, here is a good link with 65 more ways to cook your chicken and it also gives you a little history. I really have to try some of the Indian Recipes on this site. YUMM!!! https://food.ndtv.com/opinions/a-delicious-history-chicken-65-ultimate-recipe-776763

Ingredients

1/2 cup all-purpose flour
salt and pepper
4 boneless skinless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 large onion (diced)
2 tablespoon red wine vinegar
1/4 tsp each of ground nutmeg and cinnamon

Process

Mix the flour with the salt and pepper. Dredge the chicken in the flour.

Place the butter and olive oil in a skillet and cook until brown on both sides. Remove the chicken and set it aside.

In the same skillet brown the onion. Once browned add the cranberries, water, brown sugar, vinegar, nutmeg and cinnamon. Let this simmer for a few minutes.