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Sauteed Chicken With Cranberry Pecan Compote

Web20.Chickens's picture
  Boneless, skinless chicken breast halves 4
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Dried sage 1 Teaspoon
  Butter 3 Tablespoon
  Minced shallots 1⁄3 Cup (5.33 tbs)
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Chopped cranberries 1⁄4 Cup (4 tbs)
  Grated orange zest 1 Teaspoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Orange slices 4

1. Use your hands to flatten chicken to an even thickness. Season chicken with salt, pepper, and 1/2 teaspoon of sage. In a large frying pan, melt 1 1/2 tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until white throughout, 12 to 15 minutes. Remove from pan.
2. Melt remaining butter in pan. Add shallots and remaining sage and cook, stirring, until shallots soften, 1 to 2 minutes. Add pecans, cranberries, and orange zest and cook 1 minute. Stir in wine and broth and simmer 2 minutes. Return chicken to pan and cook about 1 minute to heat through.
3. Serve chicken and sauce garnished with orange slices.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 401 Calories from Fat 158

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 7 g35.1%

Trans Fat 0 g

Cholesterol 123.9 mg41.3%

Sodium 290.7 mg12.1%

Total Carbohydrates 14 g4.6%

Dietary Fiber 1.9 g7.5%

Sugars 7.2 g

Protein 41 g82.4%

Vitamin A 10.4% Vitamin C 9.8%

Calcium 5.7% Iron 11.5%

*Based on a 2000 Calorie diet

Sauteed Chicken With Cranberry Pecan Compote Recipe