Cranberry Chicken

Yield: 7 Servings

199 Calories

1.4 Grams Fat

HSC Cafeterias, WVUH

Featured on menu 7/31/02

Amount

Ingredients:

4 oz. Boneless, Skinless Chicken Breasts

1/3 cup

Flour

½ tsp.

Paprika

1/8 tsp.

Garlic Salt

9 oz.

Cranberry Sauce

1 ¼ cup

Chicken Broth

Combine flour, paprika and garlic salt. Coat chicken evenly in mixture.

Brown chicken pieces slowly in skillet using cooking spray, and turning often to brown evenly.

Combine cranberry sauce and chicken broth. Pour mixture over chicken in skillet. Cover and simmer until chicken is tender.