2 8-ounce chicken breasts, boneless and skinless or with wing bone and skin
½ cup flour
salt and pepper to taste
2 teaspoons olive oil
1 cup fresh cranberries
½ cup fresh orange juice
1 teaspoon orange zest
2 tablespoons pecans, toasted
2 tablespoons brown sugar
1 tablespoon butter
1 garlic clove, crushed
2 cups fresh spinach
Dredge the chicken breasts in flour seasoned with salt and pepper. Place the olive oil in a sauté pan, add the chicken, and cook over medium-high heat for 4 minutes on each side. Remove.
Drain excess oil from the pan, add the orange juice, and cook for 30 seconds. Add the cranberries and cook 8-10 minutes. Add the orange zest and sugar and cook for one minute. Add the pecans and remove from heat.
In a separate pan over medium heat, place the butter and garlic. Add the spinach and sauté about 60 seconds.
To serve:
Place a serving of spinach on each plate and top with a breast of chicken and a spoonful of relish.
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