CHICKEN BREASTS WITH
CURRANTS AND ROSEMARY SAUCE
4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup chopped onions
1 teaspoon sugar
3/4 cup fat-free chicken broth
1/4 cup dried currants
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
1/2 teaspoon cornstarch
Coat chicken breasts with combined flour, salt, and pepper. Saute in skillet until done. Remove from skillet and keep warm.
TO MAKE THE SAUCE:
Reduce heat to medium-low. Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.
Add chicken broth, currants, and rosemary to the skillet.
In a small bowl, stir together vinegar and cornstarch. Stir mixture into the sauce and bring to a simmer. Cook about 2 minutes, or until thickened and slightly reduced.
Spoon over the chicken breasts.
Servings: 4
Source: Lose Weight & Stay Fit, Woman's Day V7#5
CURRANTS AND ROSEMARY SAUCE
4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup chopped onions
1 teaspoon sugar
3/4 cup fat-free chicken broth
1/4 cup dried currants
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
1/2 teaspoon cornstarch
Coat chicken breasts with combined flour, salt, and pepper. Saute in skillet until done. Remove from skillet and keep warm.
TO MAKE THE SAUCE:
Reduce heat to medium-low. Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.
Add chicken broth, currants, and rosemary to the skillet.
In a small bowl, stir together vinegar and cornstarch. Stir mixture into the sauce and bring to a simmer. Cook about 2 minutes, or until thickened and slightly reduced.
Spoon over the chicken breasts.
Servings: 4
Source: Lose Weight & Stay Fit, Woman's Day V7#5
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