- 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
- 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.