This chicken dish was awesome!
Skillet Chicken with Cranberries & Apples
From EatingWell: September/October 2011
Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.
12 Reviews for Skillet Chicken with Cranberries & Apples
This dish had good flavors, but it was far too sweet! The apples become sweeter as you cook them, as does the apple juice. They shouldn't be used together in a dish like this. If chicken broth were used in place of the apple juice, this may be a great dish.
Ours was served over angel hair pasta. The sauce is light enough that this worked well.
This is one of our favorite recipes in our home. Its the perfect combination of ingredients. I use whole cranberry sauce (canned) which adds more texture and sweetness. We like to serve this over jasmine or basmati rice. Definitely a recipe to try!
This might be great with dried, sweetened cranberries, but as is, with the fresh berries, it was incredibly tart. I agree with the reviewer who suggested sauteeing the onions first, then adding the apples. I think that may have helped, along with the dried cranberries.
I followed the recipe as written.
This was a great dish to make. I love the sweet fresh cranberries and the savory sauce it makes with the apples. I made this recipe exactly as instructed and it was a true success.
As for this recipe, the apples where delish in conjunction with the fresh cranberries gave it a tangy and sweet taste. The onions when cooked and breaks down with the apples creates this most savory sauce (thanks to the flour) that pulls the dish together. It satisfies the sweet tooth and the savory sauce seeker in a dinner dish. I didn't think it would match but it was the perfect match of ying and yang for a dinner dish.
I made this with a simple side salad and was satisfied without any complaints. Try this out and see for yourselves how great this dish comes together.
A tip - I buy as many bags or pints of fresh cranberries during the season and store them in the freezer. They will store up to one year and you will have fresh cranberries throughout the year. I would always use fresh cranberries because it has just the right consistency needed for the dish. They pop when cooking but they break down really quickly with the heat and taste incredible!