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Chicken with Cranberry-Orange-Pecan Sauce

Total Time

Prep/Total Time: 30 min.


2 servings

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.


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • 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


  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 zest; 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.

Nutrition Facts

1 each: 489 calories, 19g fat (5g saturated fat), 78mg cholesterol, 438mg sodium, 53g carbohydrate (24g sugars, 5g fiber), 28g protein.

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