STRAWBERRY BALSAMIC CHICKEN
3 to 4 tablespoons olive oil or canola oil
4 boneless, skinless chicken-breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 (10 ounce) bag ready-to-serve fresh spinach, cooked just until tender and kept warm
Finely chopped fresh parsley (optional, for garnish)
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper; dredge in almonds. Place chicken in skillet; saute, turning once, about 4 minutes on each side or until internal temperature reaches 165 degrees F or no longer pink in center. Remove from pan. Keep warm.
Reduce heat to low; add shallots to skillet; saute 1 minute. Add chicken broth, preserves, vinegar and rosemary; simmer until slightly thickened, about 2 to 3 minutes.
TO SERVE:
Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. Sprinkle finely chopped parsley over chicken, if desired.
Makes 4 servings
Source: Smucker's |