Chicken Breast Sauté with Cranberries and Ginger

Total Time
40 min
20 min
20 min
Cranberries and ginger make a sweet, chutney-like relish/sauce that’s terrific with chicken.


cooking spray

1 spray(s)

uncooked boneless skinless chicken breast(s)

16 oz, (Four 4-ounce breasts)

table salt

½ tsp

black pepper

½ tsp

uncooked shallot(s)

1 small, chopped

minced ginger

2 Tbsp, peeled, fresh

fresh cranberries

¾ cup(s), roughly chopped

orange juice

¼ cup(s)


1½ Tbsp

ground cinnamon

¼ tsp

freshly grated nutmeg

1 tsp, (or 1/8 tsp jarred)

fat-free reduced sodium chicken broth

½ cup(s)


  1. 1. Coat the inside of a large nonstick skillet with cooking spray and set over medium-high heat for 1 to 2 minutes. Season chicken with salt and pepper, then slip it into the skillet. Cook for 8 minutes, turning once, until well browned and cooked through. Transfer to a serving platter.
  2. 2. Lightly spray skillet one more time. Add shallot and ginger; cook for 1 minute, stirring continuously. Add cranberries, orange juice, honey, cinnamon, and nutmeg. Cook, stirring often, until bubbling, less than 1 minute. Add broth and bring back to a boil. Cook, stirring occasionally, for 2 minutes, until cranberries are tender and the mixture is somewhat thickened. Spoon sauce over chicken to serve.
  3. Serving size: 1 chicken breast and 1/4 cup sauce.

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