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Cranberried Chicken

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With some extra cranberry sauce leftover from Thanksgiving and some chicken breast, I tried out this recipe that I seen online and really liked the twist of flavors. The sauce would be great on shrimp too or even as a dip for chips and pretzels.



  • 1 Cup Flour
  • 1 Cup Cranberry Sauce (Whole Berry Style)
  • 4 Tbsp Butter
  • 2 Tbsp Red Wine
  • 1 Tbsp Soy Sauce
  • 2 tsp pressed Garlic
  • 1 tsp finely grated Ginger Root
  • 1 tsp ground Black Pepper
  • Salt to taste



  1. In a small saucepan, Whisk Cranberry Sauce, Wine, Soy Sauce, Garlic, Ginger and Pepper.
  2. Warm over low heat until Cranberry Sauce melts and sauce is thoroughly mixed. Set aside
  3. In a large bowl, Dredge chicken lightly in flour to give a light breading to the Chicken.
  4. In a large frying pan, melt butter over medium-high heat until hot. Add chicken and sauté for 5 minutes.
  5. Turn over and continue cooking for 5 minutes more or until chicken is cooked through.
  6. Pour cranberry sauce over chicken and let simmer 1 to 2 minutes more minutes to glaze the sauce up just a bit.
  7. Serve over Steamed Rice or with a Salad and Vegetables.


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