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Old 11-07-2011, 11:37 AM   #1
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Ruby Chicken (with pic)



Sauce Recipe- within 1-2 tsp. I tried to measure everything as I went... but it gets hard to do that with sauces. I'll make it again within a few days and post any updates!

1 Cup Cranberries (whole, fresh)
2 cups water
1 T orange zest
2-3 T Butter
2T Cream
2T Lemon Juice
1/2 cup halved walnuts (not chopped or small pieces)
Truvia/liquid Splenda to taste

Put the cranberries and water with the orange zest in the saucepan and cook until they pop open and cook down a bit. Add the Butter, salt, Lemon juice and walnuts. Add sweetener to taste (I put in 4 drops Sweetz-Free from the big bottle and 1T of Truvia) Add cream towards the end.
I would like to add some dried cranberry pieces next time- if I can find any UNSWEETENED. I will get 3 servings out of this sauce.

I bought a package of 3 chicken breasts and pounded them thin then split in half. The picture you see is 1 breast pounded and cut and 1/3 of the sauce.

I never thought I would like this! Maybe next time I'll add more Lemon Juice for more tang!
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Old 11-07-2011, 01:09 PM   #2
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I was looking over the ingredients again and I'm pretty sure we used less than a full T of the zest- not sure of the carbs in zest?? I get 15 carbs for the whole recipe, divide that into 3 servings and 5 carbs per serving is not bad for lunch or dinner!!

I may try to add some Raspberry Torani for the sweetener next time, and I could possibly water the sauce a little thinner next time, or not cook it down as much!

Last edited by Truffles; 11-07-2011 at 01:38 PM..
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Old 11-07-2011, 01:15 PM   #3
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Looks great - I love fresh cranberries in recipes
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Old 11-07-2011, 01:20 PM   #4
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Poultry and cranberries a perfect marriage, thanks for the recipe.
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Old 11-07-2011, 03:22 PM   #5
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It did turn an odd pink color! Very Bright!! I don't think I've ever seen natural food that color! I think I might try the sauce over some yogurt FF Fage needs a kick every now and again. Probably wouldn't need much!
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Old 11-07-2011, 03:49 PM   #6
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Interesting, and I am always looking for new ways with chicken, love that stuff!
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Old 11-08-2011, 05:43 AM   #7
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I've been playing around with frozen rhubarb in place of cranberries to cut the carb count. This looks like the perfect savory recipe to try.
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Old 11-08-2011, 03:04 PM   #8
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Let me know how it turns out with the rhubarb if you make it!

The trick is with this sauce is to NOT add too much sweetener, I like it because it is tangy and a tad acidic with the lemon juice, instead of rich like a lot of low carb sauces!
I never used to like sweet stuff with dinner "sweet is for desserts!!" But this is more tangy than sweet and the walnuts compliment the dish really well!
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Old 11-09-2011, 11:41 AM   #9
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Just bought some cranberries yesterday and I will try this tonight. I am not sure DH will like it but it's worth a try.
Thanks a lot for sharing
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Old 11-10-2011, 09:04 PM   #10
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Made this last night and it was wonderful!
I didn't have any oranges so I just zested the lemon and added a bit of orange extract to get the flavor.
DH didn't like it over his rice but loved it with the chicken!
Thanks it's a keeper for me
And the color is just amazing like your picture LOL
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Old 11-11-2011, 01:11 AM   #11
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So glad u tried it! Im glad u enjoyed it! Its nice to have a sauce for chicken that's not rich. Doesn't the brightness of the sauce look almost unnatural??
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