2 tablespoons Pure Wesson® Canola Oil
4 boneless skinless chicken breasts (4 breasts = 1-1/4 lb)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1-1/4 cups cranberry juice cocktail
1-1/2 tablespoons cornstarch
1 tablespoon firmly packed brown sugar
1/2 cup dried cranberries
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||1 g||4%|
|Vitamin C||32 mg||53%|
|Vitamin A||30 iu||1%|
Heat oil in large skillet over medium-high heat. Sprinkle chicken with oregano and salt. Add chicken; cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
Meanwhile, stir together juice, cornstarch and brown sugar in microwave-safe 2-cup measure or small bowl until blended; add cranberries. Microwave on HIGH 3 to 4 minutes or until sauce boils and thickens, stirring after every minute. Serve sauce with chicken.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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