Basic Chicken Breasts W/ 4 Variation Toppers |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Don't know where I found this one... but I love the idea of changing it up with just a few different ingredients- besides it inspires you to think of even more ways to try it! Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon oil |
1 tablespoon butter |
3/4 cup red onion, sliced |
1 cup chicken broth |
2 tablespoons dijon mustard |
1 tablespoon capers |
1 tablespoon butter |
2 cups fresh mushrooms |
1/3 cup chicken broth |
1/2 cup dry white wine |
1/2 teaspoon rosemary |
6 ounces pineapple chunks in juice |
1/2 cup apricot preserves |
1 jalapeno, chopped |
2 tablespoons lime juice |
2 tablespoons fresh cilantro, chopped |
1 (8 ounce) can italian-style diced tomatoes |
1 (4 ounce) can artichoke hearts, quartered |
1/4 cup balsamic vinegar |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Mix flour, salt & pepper in large baggie. Add chicken and shake to coat.
2. Heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet. Then using same skillet make one of the variations of toppers.
3. For Mustard-Caper Topper: Saute the red onion in butter. Add the chicken broth, dijon mustard and capers. Cook for 4 minutes. Spoon over chicken.
4. For Mushroom-Wine Topper: Saute mushrooms in butter. Add wine, chicken broth and rosemary. Simmer for 4 minutes. Spoon over chicken.
5. For Carribean Topper: Heat pineapple and apricot preserves with jalepeno. Cook 4 minutes, remove from heat and add lime juice and cilantro. Spoon over chicken.
6. For Tomato- Artichoke Topper: Heat tomatoes, artichokes and balsalmic vinegar. Cook 4 minutes. Spoon over chicken and sprinkle with mozzerella cheese.
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