Saucy Cranberry Chicken

Faigy Grossman Faigy Grossman
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The Grossman kids are picky eaters, so the fact that they quickly ate up this supper is proof of how good it was! Sweet and saucy, with a hint of rosemary, it will please kids and adults alike.

50m 8
Easy Meat

Contains: Gluten, Wheat

Directions

Prepare the Chicken

  1. Place prepared chicken cutlets in a large bowl. Combine onion soup mix, oil, salt, rosemary, and flour and rub into chicken until evenly coated.

  2. Heat oil for sautéing in a large, deep frying pan and sauté chicken pieces until no longer pink, turning over once.

  3. Transfer chicken to a baking pan; add cranberry sauce and mix to coat chicken in sauce. Set aside.

Prepare the Rice

  1. Pour water and salt into the same frying pan and add rice; cover pan and turn to high heat.

  2. Once the water boils, reduce the heat to low and allow to simmer until the rice is cooked through, about 20–30 minutes.

  3. Serve chicken over a bed of rice with the sauce spooned on top.

Credits

Description:

Styling and Photography by Chavi Feldman

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1 Comment

Raizel •

Cranberry Sauce Does the chicken need to be cooked in the cranberry sauce at any point? Or is the cranberry sauce simply put on the (fully-cooked) chicken at the end?

Raquel Malul Kosher.com Team •
Reply to Raizel

It seems that the chicken is fully cooked and then you pour the cranberry sauce over it at the end. You can let them simmer together for a few minutes.