Servings: 4   |  Total Time: 45 mins

Nutritional information: (average serve)

  • Calories: 280
  • Protein: 27.2g
  • Carbs: 15.9g
  • Fat total: 10.4g  Saturated Fat: 1.4g


2 bone-in chicken breasts (about 500g total), skin removed, trimmed

¼ teaspoon Chinese five-spice powder

¼ teaspoon salt

4 tablespoons all-purpose flour, divided

2 tablespoons canola oil

1 large shallot, minced

¼ cup dry sherry

½ cup coarsely chopped cranberries, fresh or frozen (thawed)

1 ¼ cups reduced-sodium chicken broth, divided

3 tablespoons hoisin sauce

1 teaspoon brown sugar


Step 1

Preheat oven to 230 degrees C.

Step 2

Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner; see box.) Sprinkle the chicken with five-spice powder and salt. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour. Heat oil in a large frypan over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake for 15 to 20 minutes.

Step 3

Return the pan to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Step 4

Meanwhile, combine the remaining 1 tablespoon flour and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.

Step 5

When the chicken is done, return the pan to medium heat, add the chicken, turn to coat with the sauce and reheat until the sauce is warm. Serve the chicken with the sauce.