This is BY FAR my favorite recipe for the fall - seriously can eat it weekly.

Almond Cranberry Chicken Recipe

 

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 6 servings

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup butter
• 1 cup fresh or frozen cranberries
• 1 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon red wine vinegar
• 1/4 to 1/2 teaspoon grated orange peel
• 1/4 cup Diamond of California Slivered Almonds, toasted 

Directions

Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds. Yield: 6 servings.

Originally published as Almond Cranberry Chicken in Quick Cooking November/December 2005, p40 

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 330 calories, 13 g fat (6 g saturated fat), 83 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.

 

Original source: Taste of Home

http://www.tasteofhome.com/recipes/almond-cranberry-chicken