Pan-seared chicken with a savory strawberry sauce sure to please guests! You can also serve this over cooked spinach.
Ingredients: [‘boneless skinless chicken breasts’, ‘olive oil’, ‘salt and pepper’, ‘whole unblanched almond’, ‘shallots’, ‘chicken broth’, ‘strawberry preserves’, ‘balsamic vinegar’, ‘fresh rosemary’, ‘cooked brown rice’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘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.’, ‘Add the shallots to the pan drippings and saute over low heat for 1 minute.’, ‘Add the chicken broth, preserves, vinegar, and rosemary. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.’, ‘Serve the chicken on hot brown rice and pour the sauce over the top.’]