Chicken Breasts with Cranberry-Ginger Sauce
Uncooked boneless skinless chicken breast
1 pound(s), 4 (1/4-pound) breasts
2 Tbsp, minced peeled fresh
1 small, chopped
¾ cup(s), roughly chopped
Fresh orange juice
Reduced-sodium chicken broth
- 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.
- 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.
- Per serving (1 chicken breast and ¼ cup sauce)