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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."

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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
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.
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.