Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1 tablespoon salt-free herb seasoning blend2 tablespoons olive oil, divided2/3 cup chopped green onions1/2 cup dried cranberries1/2 cup reduced-sodium chicken broth1/3 cup cranberry juice4-1/2 teaspoons maple syrup1 tablespoon balsamic vinegar1/3 cup chopped pecans, toasted
Preparation
Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm.
In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans.
