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11-04-2008, 04:55 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Skillet Chicken with Plum-Balsamic Sauce
Good Housekeeping Recipe
4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
Salt and pepper
1 tablespoon(s) olive oil
1/2 medium red onion, chopped
3 small plums, each pitted and cut into 8 wedges
1/2 cup(s) reduced-sodium chicken broth
2 tablespoon(s) balsamic vinegar
1 tablespoon(s) honey
DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
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