Healthy Pregnancy Cookbook
Cranberry Chicken
Ingredients
1/2 cup all-purpose flour
1/4 tsp pepper
6 boneless, skinless chicken breast halves (1 1/2 lbs.)
3 Tbs butter
1 cup water
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
dash ground nutmeg
1 Tbs red wine vinegar, optional
3 cups hot cooked brown rice
Procedure
- In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
- In the same skillet, combine water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes.
- Return chicken to skillet. Cover and simmer for 20 - 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Serves 6. Per Serving: Calories 405; Calories from fat 72(18%); Fat 8g; Carbohydrates 51g; Sugar 19g; Fiber 3g; Protein 31g
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