Chicken Breasts with Cranberries and Orange
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat oil in skillet over medium high heat.
Add chicken breasts and brown on both sides.
Reduce heat to medium or medium low and add chicken broth, orange juice, orange zest, and thyme. Cover and cook until chicken is thoroughly cooked and the chicken reaches an internal temperature of 165°F (74°C).
Remove chicken from pan and cover on plate to keep warm.
Continue cooking sauce in skillet. Add cranberry sauce and mix into liquid with a whisk. Add cornstarch and mix with whisk. Once sauce has thickened, remove from heat. Serve chicken with sauce spooned on.
Helpful Tip
Add a little extra cornstarch if you need to thicken sauce even more. Serve remaining sauce in a sauceboat.
Nutrition Info
| Per 485 g serving | Amount |
|---|---|
| Calories | 650 |
| Protein | 63 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrate | 71 g |
| Fibre | 3 g |
| Sugar | 52 g |
| Cholesterol | 155 mg |
| Sodium | 180 mg |
| Per 485 g serving | % Daily Value |
|---|---|
| Potassium | 37 |
| Calcium | 4 |
| Iron | 10 |
| Vitamin A | 6 |
| Vitamin C | 190 |
| Vitamin B6 | 88 |
| Vitamin B12 | 52 |
| Folate | 56 |
| Zinc | 26 |
