Chicken breast sauté with cranberries and ginger
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Cranberries and ginger make a sweet, chutney-like relish that’s terrific with chicken. Because they cook-up quickly in this pan sauce, you can enjoy the nostalgic flavors of Thanksgiving on a busy weeknight. Cinnamon and nutmeg lend warmth and the shallot gives it savory quality which creates a great compliment to poultry. This dish would pair well with sides like mashed or roasted sweet potatoes and steamed green beans. Turn the sauce into a party app and spoon it over cream cheese or goat cheese and serve with crackers or toasted baguette slices. To quickly chop the cranberries, place them in a food processor and pulse a few times.
Ingredients
Cooking spray
1 spray(s)
Uncooked skinless boneless chicken breast
16 oz, (Four 4-ounce breasts)
Table salt
½ tsp
Black pepper
½ tsp
Shallot
1 small, chopped
Minced ginger
2 Tbsp, peeled, fresh
Fresh cranberries
¾ cup(s), whole, roughly chopped
Orange juice
¼ cup(s)
Honey
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)
Instructions
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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