Directions:
- Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°.
- Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.38 Kcal (860 kJ) | ||
| Calories from fat | 120.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.41g | 21% | |
|---|---|---|---|
| Cholesterol | 47.99mg | 16% | |
| Sodium | 872mg | 36% | |
| Potassium | 215.41mg | 5% | |
| Total Carbs | 12.64g | 4% | |
| Sugars | 11.59g | 46% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 126.07 Kcal (528 kJ) | ||
| Calories from fat | 74.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 21% | |
|---|---|---|---|
| Cholesterol | 29.46mg | 16% | |
| Sodium | 535.26mg | 36% | |
| Potassium | 132.23mg | 5% | |
| Total Carbs | 7.76g | 4% | |
| Sugars | 7.12g | 46% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 5.4g | 18% | |
| Vitamin C | 3.8mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 11.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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