Chicken with Cranberry Sauce

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Category: Main Dishes
Serves 4; Prep time: 10 minutes; Total time: 40 minutes


  • 2 tablespoons butter or substitute
  • 1 1/2 teaspoons dried thyme
  • Coarse salt and ground pepper
  • 4 bone-in chicken breasts (8 ounces each)
  • 1 medium onion, finely chopped (about 1 cup)
  • 1/2 teaspoon dried sage
  • 2 cups reduced-sodium chicken broth
  • 1 cup cranberries
  • 1/4 cup sugar substitute
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)


      1. Preheat oven to 450°. In a small bowl, mix 1 tablespoon butter substitute, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
      2. Meanwhile, melt remaining tablespoon butter or substitute in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
      3. Add cranberries and sugar substitute; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

    Per serving: 379 calories; 15.4 grams fat; 38.2 grams protein; 20.5 grams carbohydrates; 1.7 grams fiber

    Note: Hidden flavor: Rubbing seasoned butter under the skin keeps chicken moist and infuses it with flavor, even if you remove the skin later.

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