Directions:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove chicken and keep warm.
- In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.21 Kcal (2086 kJ) | ||
| Calories from fat | 82.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Cholesterol | 41.82mg | 14% | |
| Sodium | 736.97mg | 31% | |
| Potassium | 365.06mg | 8% | |
| Total Carbs | 89.42g | 30% | |
| Sugars | 71.53g | 286% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 15.42g | 31% | |
| Vitamin C | 66.6mg | 111% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.31 Kcal (600 kJ) | ||
| Calories from fat | 23.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 14% | |
|---|---|---|---|
| Cholesterol | 12.03mg | 14% | |
| Sodium | 211.99mg | 31% | |
| Potassium | 105.01mg | 8% | |
| Total Carbs | 25.72g | 30% | |
| Sugars | 20.58g | 286% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.44g | 31% | |
| Vitamin C | 19.2mg | 111% | |
| Calcium | 10.4mg | 4% | |
* 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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