Our Paleo Family

Chicken with Cranberry Mustard Sauce

My trip down memory lane continues with this super flavorful chicken dish. (If you don’t get the memory lane reference, check out the recipe for Porcupines.) I had completely forgotten about this recipe until I saw it recently in the cookbook my mom put together for me as a wedding present.

I believe the recipe came from my Mother-in-Law who first found it on the back of the package of dried cranberries. I remember loving this recipe and making it often for company.

Thankfully, I just needed to make a few tweaks to get this in shape for our paleo ways and it’s just as delicious as ever!

The sauce is the best part, so make sure you serve this with some cauliflower rice or regular rice to soak up all that yumminess! Ignore the fact that I didn’t take my own advice in the picture below. Sometimes you just don’t have everything you need!

Because this recipe uses chicken breasts, it cooks super fast, making it a great weeknight meal. But it’s still special enough for company. The only trick with this recipe is finding cranberries without added sugar or oil. I’ve found this brand from Steve’s Paleo Goods to be yummy and only sweetened with fruit juice. You can buy them at Whole Foods or Amazon.

To show you how simple this recipe is to prepare, I’ve made you a video. You’ll see how I adapt when someone (not mentioning any names here) is late getting home from work.


Chicken with Cranberry Mustard Sauce
Print Recipe
Quick-cooking chicken combines with a tangy, sweet and savory sauce for a light and delicious meal!
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Chicken with Cranberry Mustard Sauce
Print Recipe
Quick-cooking chicken combines with a tangy, sweet and savory sauce for a light and delicious meal!
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut chicken into strips and blot with a paper towel. Set aside.
  2. Combine arrowroot, salt and pepper in a shallow dish you will use to dredge the chicken pieces.
  3. Coat each chicken strip lightly in the arrowroot mixture.
  4. Heat a large skillet over medium high heat and add oil. Once oil has heated, add chicken strips so they do not touch. Work in batches if necessary.
  5. Allow each piece of chicken to brown, flipping each piece to allow browning on each side. Once browned, remove the chicken to a clean plate or dish.
  6. Add broth and lemon juice and scrape all the browned bits from the bottom of the pan.
  7. Add mustard and whisk until sauce is combined. Add cranberries.
  8. Add chicken back to the sauce and allow to simmer until cooked through and you're ready to eat. If you would like your sauce to be a little thicker, you can make a slurry of the glucomannan and water and stir this into the simmering sauce.
  9. Taste sauce and adjust seasoning if necessary. Right before serving, chop green onions and stir into sauce or sprinkle over the top as a garnish. I love the slight onion flavor, so I mix them in.
Recipe Notes
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