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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

Publisher Photo
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.

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