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Chicken with Cranberry-Orange-Pecan Sauce Recipe
Chicken with Cranberry-Orange-Pecan Sauce Recipe photo by Taste of Home

Chicken with Cranberry-Orange-Pecan Sauce Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. In another skillet, saute garlic in butter until tender. Add the 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.
Originally published as Festive Chicken in Taste of Home December/January 2003, p22

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken with Cranberry-Orange-Pecan Sauce

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MY REVIEW
Reviewed Jul. 30, 2014

"The chicken and spinach were both good but the sauce was awful. I'm not new to cooking and thought this would be a good recipe. It was a total waste of time and ingredients. Luckily I tasted it before I served it to my family and I made a quick raspberry sauce to go with the chicken. The flavors did not meld at all and the pecans were completely overpowered by the cranberries. They are too expensive to waste. I will never make another recipe that wasn't reviewed."

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