Dorothy’s Cranberry Chicken
This cranberry chicken recipe was invented by Gojko Bodiroga, the former chef at Restaurant Dubrovnik. It is always a hit with guests and is almost foolproof. It is so good that it taught my once vegetarian granddaughter Holly to eat chicken!
4 boneless chicken breasts
Flour to coat chicken
1 tbsp Canola oil or butter
1/3 cup white wine or other liquid
1/3 cup sugar
1/3 cup dried cranberries
Salt and pepper
- High in vitamin C
- High in antioxidant properties (five times as much as broccoli)
- A traditional remedy for bladder infections. Promotes urinary tract health.
- Have also been implicated in reducing high blood pressure
- Calories per one cup fresh cranberries: 51
- Calories for 1/3 cup of dried cranberries: 123
- High in fibre
Preheat oven to 400 degrees F. Pound breasts lightly to a uniform thickness. Coat with flour. Sauté coated chicken in an oven-proof skillet on top of stove to a golden brown on both side. Remove chicken from pan and set aside while you deglaze the pan with the wine. Add sugar and bring to a boil. (If you use another liquid, add a squeeze of lemon juice to prevent sugar from crystallizing). Return chicken breasts to pan, sprinkle cranberries over the chicken and place in pan in oven for 10 to 12 minutes. (Alternatively, you can add the cranberries when the oven cooking is completed.) The sugar and wine should be a syrupy sauce that can be drizzled over the breast.
Serve with Basmati rice and fresh green sugar peas.
You can also use this recipe substituting the sugar and cranberries with thin slices of lemon, which make a perfect tangy foil against the richness of the chicken. Add a little bit of flour to the liquid remaining in the pan, cook it for five minutes for a lovely bit of gravy.
Finishing a chicken dish in the oven is a great way to produce butter-tender meat.
For more information about cranberries, go here.