Cranberry Chutney Chicken

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Serve this colourful chicken dish with cooked rice to soak up all the delicious sauce.

Tags: Easy, One Hour, Entrées, Vegetables, Fruit, Chicken/Poultry, Fry, Low Fat
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 35  minutes
Total: 45  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
4 PC Air Chilled Chicken - Boneless, Skinless Chicken Breasts (about 1-1/4 lb/625 g)
4 onion, thinly sliced
Half 398 mL can whole berry cranberry sauce
1/2 cup (125 mL) water
2 tbsp (25 mL) red wine vinegar
1/2 tsp (2 mL) dried thyme leaves
1/2 tsp (2 mL) each, salt & freshly ground black pepper


  1. In large frying pan, heat oil over medium heat. Add chicken; cook until golden, about 4 minutes per side. Do not cook chicken through. Transfer to large plate.
  2. Add onions to frying pan; cook, stirring occasionally, until softened and golden, about 10 minutes. Stir in cranberry sauce, water, vinegar, thyme, salt and pepper. Cook, stirring occasionally, until sauce has reduced by half, about 5 minutes.
  3. Return chicken to frying pan. Reduce heat to medium-low, cover and cook, turning chicken occasionally, until chicken is cooked through, about 8 to 10 minutes.


Chef's Tips

If you have them on hand, you can substitute 4 PC Blue Menu Skinless Boneless Chicken Breasts, thawed, and omit the salt; the smaller size breasts will reduce the protein to 26 g and calories to 300 per serving.

Nutritional Information

Per serving
Calories 320 Cal
Fat 5 g
Sodium 380 mg
Carbohydrate 35 g
Fibre 2 g
Protein 34 g