CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE

Chicken with Cranberry-Orange-Pecan Sauce image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

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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 zest
2 tablespoons chopped pecans
1 garlic clove, minced
1 tablespoon butter
2 cups fresh spinach

Steps:

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 zest; 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.

Nutrition Facts : Calories 489 calories, Fat 19g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 438mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 5g fiber), Protein 28g protein.