Roasted Chicken in Cranberry Wine Sauce

Okay, folks. Here's the deal. I've used lots of recipes for chicken with creamy wine sauce, but this is the first that I've ever made one on my own...without a recipe. I was totally winging it and wow, was it worth it! This roasted chicken is to die for! The chicken breast is tender and juicy and the cranberry flavor in the wine is the perfect accompaniment for chicken. You have to try it, I promise, it will be worth the bottle of wine (which is a whopping $8 a bottle ;-)


I'm not a wine drinker. I can't stand the stuff. However, not long ago I was joking with my husband that I wish I could drink wine. I laughed and said how nice it would be to "sit down and relax with a glass of wine." I was joking, of course, but he took me literally and has since provided me with a wide variety of wines that I try to pawn off on unsuspecting visitors. Needless to say, I have wine and have no idea what to do with it all.

So, I've decided to put his wine flavors to use in my cooking, which is where this recipe started. I had taken a few chicken breasts out of the freezer the other day to make Chicken Stew. As I perused the refrigerator for the ingredients I needed, I came across the cranberry wine my dear husband brought home last week. My first thought was cranberry and turkey is delicious, so why not try it with the chicken. I considered just pouring some wine over the chicken while it roasted, but I felt like getting a little fancy, so I went with a cream sauce instead. Believe me when I say, you'll be glad I did!

Here's the recipe -

Roasted Chicken in Cranberry Wine Sauce Recipe from – Mom's Menu Planning Serves – 4 to 5 Ingredients 4 chicken breasts, boneless and skinless 1/4 cup water 2 tablespoons olive oil 2 teaspoons black pepper 2 teaspoons red pepper flakes 2 teaspoons garlic powder 2 teaspoons salt 1 tablespoon butter 1 tablespoon flour 1 cup half and half 1/4 cup chicken juices, reserved 1/2 cup cranberry flavored wine Cooking Instructions Preheat oven to 400 degrees Fahrenheit. Place chicken breasts in a 13” x 9” casserole dish. Pour water in the bottom of the dish. Drizzle olive oil over the chicken. In a small bowl, combine the black pepper, red pepper flakes, garlic powder and salt. Sprinkle spice mixture over the chicken. Bake, uncovered, for 20 to 25 minutes or until a meat thermometer (inserted into the thickest part of the breast) reads 165 degrees Fahrenheit. Reserve juices from cooked chicken. In a medium frying pan, melt butter on medium-high temperature until bubbling. Whisk in flour until a soft dough forms. Pour the half and half in the pan and stir until combined. Whisk reserved chicken juices and wine into the cream mixture. Continue cooking until the mixture is nice and thick. Spoon over roasted chicken breasts before serving. Serve hot with Italian Roasted Potatoes. Print this recipe!