Chicken Breasts with Cranberry-Ginger Sauce

3
Total Time
19 min
Prep
6 min
Cook
13 min
Serves
4
Difficulty
Easy

Ingredients

canola oil

2 tsp

uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound) breasts

table salt

½ tsp

black pepper

½ tsp

ginger root

2 Tbsp, minced peeled fresh

uncooked shallot(s)

1 small, chopped

fresh cranberries

¾ cup(s), roughly chopped

fresh orange juice

¼ cup(s)

honey

1½ Tbsp

ground cinnamon

¼ tsp

ground nutmeg

tsp

reduced-sodium chicken broth

½ cup(s)

Instructions

  1. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Place chicken in skillet and cook, turning once, until lightly browned and cooked through, about 8 minutes. Transfer to platter and keep warm.
  2. Add remaining 1 teaspoon oil to skillet. Add ginger and shallot and cook, stirring constantly, until shallot begins to soften, about 1 minute. Add cranberries, orange juice, honey, cinnamon, and nutmeg and cook, stirring often, until mixture comes to a boil, about 1 minute. Add broth and cook, stirring often, until sauce is slightly thickened, about 2 minutes. Serve chicken with sauce.
  3. Per serving (1 chicken breast and ¼ cup sauce)

Notes

To quickly chop the cranberries, place them in a food processor and pulse a couple of times.

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