Sauteed Chicken With Cranberry Pecan Compote Recipe
Ingredients
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon crumbled dried leaf sage
3 tablespoons butter
1/3 cup minced shallots
1/3 cup coarsely chopped pecans
1/4 cup chopped fresh cranberries
1 teaspoon grated orange zest
1/3 cup dry white wine
1/3 cup chicken broth
4 thin orange slices
Directions
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.
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.
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