Lemon-Braised Chicken with Almonds and Cranberries
  • 3 tablespoons canola oil, divided
  • 1/2 cup all-purpose flour
  • 6 chicken thighs or breasts, bone in, skin removed (about 2 pounds)
  • 1 onion, diced
  • Peel of 1 lemon, finely chopped
  • 2cloves garlic, minced
  • Juice of 1 lemon4 scant tablespoons
  • 1 cup nonfat or regular half-and-half
  • 1teaspoon chopped fresh rosemary,or 1⁄2 teaspoon dried
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup dried cranberries
  1. Preheat oven to 350 ̊. Heat 2 tablespoons oil in a sauté pan over medium-high heat. Season flour with salt and pepper; dredge chicken in seasoned flour. Working in batches, brown chicken on both sides. Place chicken in a 9×13-inch baking dish.
  2. Turn heat to medium and heat remaining 1 tablespoon oil. Add onion and chopped lemon peel; sauté until onion is translucent, about 5 minutes. Add garlic and cook 1 minute. Add lemon juice, half-and-half, and rosemary, plus salt to taste. Bring to a simmer. Pour mixture over chicken and sprinkle with almonds and cranberries. Cover with foil and bake for 45–50 minutes, until cooked through.
Recipe Notes
Nutrition Facts
Lemon-Braised Chicken with Almonds and Cranberries
Amount Per Serving
Calories 352 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 70mg 23%
Sodium 133mg 6%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 352 cal, 12g fat (7g mono, 3g poly, 2g sat), 70mg chol, 32g protein, 28g carb, 2g fiber, 133mg sodium