Pineapple and Cardamom Chicken with Mint |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 teaspoon ground cardamom |
3/4 teaspoon salt |
1 teaspoon (packed) finely grated lemon peel |
4 skinless boneless chicken breast halves |
4 tablespoons (1/2 stick) butter, divided |
1 small onion, chopped |
1/2 large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups) |
3/4 cup low-salt chicken broth |
1/2 cup pineapple juice |
1/2 cup fresh mint leaves |
Directions:
1. Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.
2. Per serving: 302 calories, 13g fat (8g saturated), 99mg cholesterol, 621mg sodium, 18g carbohydrates, 2g fiber, 29g protein (analysis provided by Nutrition Data) Nutritional analysis provided by Self
|
|