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Festive Chicken

By: Rebecca Baird  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 23 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons olive or vegetable 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 or margarine
  • 2 cups fresh spinach

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 skillet, cook chicken in oil for 3 minutes on each side or until 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by Rhanda 
Easy adn quick to prepare but a little bland in taste - would recommend seasoning the meat... MORE

 
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