Chicken breast sauté with cranberries and ginger
Uncooked boneless skinless chicken breast(s)
16 oz, (Four 4-ounce breasts)
1 small, chopped
2 Tbsp, peeled, fresh
¾ cup(s), roughly chopped
Freshly grated nutmeg
1 tsp, (or 1/8 tsp jarred)
Fat-free reduced sodium chicken broth
- 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. 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.
- Serving size: 1 chicken breast and 1/4 cup sauce.