Almond-Crusted Chicken in Strawberry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pan-seared chicken with a savory strawberry sauce sure to please guests! You can also serve this over cooked spinach. Ingredients:
4 boneless skinless chicken breasts |
1 tablespoon olive oil |
salt and pepper |
1/3 cup finely chopped whole unblanched almond |
1/4 cup minced shallots or 1/4 cup green onion |
1/3 cup chicken broth |
1/3 cup strawberry preserves |
3 tablespoons balsamic vinegar |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary |
hot cooked brown rice |
Directions:
1. Pound the chicken slightly flat. Heat the olive oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper and coat with the almonds. Cook the chicken in the hot oil for 4 minutes per side or until cooked through. Remove to a heated plate with a slotted spoon.
2. Add the shallots to the pan drippings and saute over low heat for 1 minute.
3. Add the chicken broth, preserves, vinegar, and rosemary. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.
4. Serve the chicken on hot brown rice and pour the sauce over the top.
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