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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
1/2 cup king arthur unbleached 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 peel |
2 tablespoons chopped pecans |
1 garlic clove, minced |
1 tablespoon butter |
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 large skillet, cook chicken in oil for 3 minutes on each side or until chicken 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. Yield: 2 servings.
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