Cranberry Chicken With Mushrooms
Here’s a recipe that I make when mushrooms are on sale, or if we have leftover sliced mushrooms in the fridge. It’s a nice way to use the dried cranberries that I buy in a big bag at Costco, instead of just baking with them.
Instead of chicken breasts, you could use thighs if you prefer dark meat. If you don’t have white wine, apple juice would be a good substitute.
The recipe is from The 250 Best 4-Ingredient Recipes
Cranberry Chicken Breasts With Mushrooms
- 4 skinless, boneless chicken breasts
- Salt and freshly ground black pepper
- 1-1/2 cups sliced mushrooms
- 1/2 cup dry white wine
- 1/4 cup dried cranberries
- Rinse chicken and wipe with paper towel.
- Sprinkle chicken lightly with salt and pepper.
- Spray a large nonstick skillet lightly sprayed with cooking spray.
- Sauté chicken on medium-high for 5 minutes on each side or until browned.
- Remove chicken and set aside.
- Add mushrooms to skillet. Cook for 5 minutes or until mushrooms are browned.
- Return chicken to skillet, and add wine and cranberries.
- Cover and cook on medium-high heat for 10 minutes or until meat is no longer pink inside.
- Serve with pan juices. If pan juices are too thin, stir a small amount of cornstarch into cold water, then stir into the hot liquid. Cook and stir until mixture thickens.
Serves 4.
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You can find more information on the gluten free cooking section of my Excel tips and tutorials website.
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