Cranberry Chicken


  • 2 boneless skinless chicken breasts
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse ground pepper
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup dried cranberries
  • 1 cup St. James Cranberry Wine
  • 2 tablespoons olive oil


  1. Pour wine over coarsely chopped dried cranberries and set aside.
  2. Combine paprika, garlic powder, and pepper. Coat chicken breasts.
  3. In a nonstick pan heat olive oil, then brown chicken breasts on both sides.
  4. Remove chicken & place in a covered heat proof dish in oven at 350°r; to maintain temperature.
  5. Place pepper, celery & onion in pan on medium low heat and cook until onion is soft & translucent.
  6. Add chicken and cover with cranberries & wine mixture.
  7. Heat until chicken is cooked through completely, approximately 10 -15 minutes. The liquid will reduce in volume by 1/4.

Cook’s Note:

Serve over warm rice.

Sip Sweetly. Enjoy Responsibly.