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Festive Chicken

Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.

2 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves
2 teaspoons olive oil
CRANBERRY ORANGE SAUCE:
1 cup fresh or frozen cranberries
1/2 cup orange juice
2 tablespoons brown sugar
1 teaspoon grated orange peel
2 tablespoons chopped pecans
1 garlic clove, minced
1 tablespoon butter
2 cups fresh spinach

Directions

In a resealable plastic bag, combine the flour, salt and pepper.
Flatten chicken to 3/8-in. thickness; place in the bag and shake to
coat. In a large skillet, cook chicken in oil for 3 minutes on each
side or until chicken juices run clear. Remove and keep warm.
Add cranberries and orange juice to the skillet. Cover and cook over
medium heat for 5 minutes or until the berries begin to pop. Add
brown sugar and orange peel; cook 1 minute longer. Stir in pecans;
remove from the heat.
In another skillet, saute garlic in butter until tender. Add the

2 of 2

Festive Chicken (continued)

Directions (continued)

spinach; saute for 1 minute or until spinach begins to wilt. Place
spinach on serving plates; top with the chicken and cranberry sauce.
Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 489 calories, 19 g fat (5 g saturated fat), 78 mg cholesterol, 438 mg sodium, 53 g carbohydrate, 5 g fiber, 28 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.