Sauteed Chicken With Cranberry Pecan Compote
|Boneless, skinless chicken breast halves||4|
|Ground pepper||1⁄8 Teaspoon|
|Dried sage||1 Teaspoon|
|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)|
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.