Holiday Chicken Recipe

Holiday Chicken Recipe
What says Christmas more than Cranberries and oranges? The following showstopper Cranberry Orange Chicken is a very festive and delicious dish that can be served throughout the holiday season and will receive rave reviews from everyone. It can be made in less than 30 minutes in a skillet on the stovetop, and utilizes chicken cutlets from the Chicken Cutlet Module. The module can be prepared quickly and frozen for a month or so, which will save loads of time on busy days.
Serve this dish with rice or couscous and a green vegetable; start the rice in the rice cooker before starting the chicken. Microwave the vegetables while the chicken cutlets are heating in the sauce – that way everything will be done at about the same time.

8 Servings

1 tablespoon olive oil
1 medium onion, chopped
1/2 cup white wine
2 teaspoons granular chicken bouillon
1 orange
1 cup water
2 cups fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup orange marmalade

8 chicken cutlets from the chicken cutlet module
  1. Heat the olive oil in a large skillet; add the onion and stir-fry until the onion is limp, about 1 minute.

  2. Add the wine and granular chicken bouillon; turn the heat to high and let boil until the liquid is absorbed.

  3. Zest the orange and add it to the onions, squeeze the juice from the orange into the skillet, and add the water, cranberries, brown sugar, and marmalade.

  4. Bring to a boil and boil 10 minutes, stirring occasionally, until the cranberries have popped and the sauce begins to thicken.

  5. Add the chicken cutlets, turn to coat with sauce, and let cook until they are just barely cooked through.

  6. Serve with rice or couscous.

Amount Per Serving
Calories 262 Calories from Fat 91
Percent Total Calories From: Fat 35% Protein 30% Carb. 32%

Nutrient Amount per
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 51 mg
Sodium 205 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g

Vitamin A 1% Vitamin C 21% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.