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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These juicy chicken breasts have very little salt, yet they are well seasoned and full of flavor. The chunky cranberry sauce and toasted pecans make the quick weeknight entree special. -Margee Berry of White Salmon, Washington Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon salt-free herb seasoning blend |
2 tablespoons olive oil, divided |
2/3 cup chopped green onions |
1/2 cup dried cranberries |
1/2 cup reduced-sodium chicken broth |
1/3 cup cranberry juice |
4-1/2 teaspoons maple syrup |
1 tablespoon balsamic vinegar |
1/3 cup chopped pecans, toasted |
Directions:
1. Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until a meat thermometer reaches 170°. Remove and keep warm.
2. In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans. Yield: 6 servings.
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