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Chicken with Cranberry-Orange-Pecan Sauce

 Chicken with Cranberry-Orange-Pecan Sauce
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.


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • 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


  • 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;

2 of 2

Chicken with Cranberry-Orange-Pecan Sauce (continued)

Directions (continued)

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