Tuesday, May 03, 2005

Balsamic Chicken with Grapes and Almonds

Balsamic Chicken with Grapes and Almonds (Adapted from CL)

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoon olive oil
1 cup seedless red grapes - halved
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoons brown sugar
1/4 cup sliced almonds, toasted

Season chicken with salt and pepper.

In a large skillet, heat oil over medium-high. Add chicken and let cook until browned on each side - about 3 minutes per. Remove chicken and set on a plate

Reduce heat and mix in grapes, broth, vinegar, and sugar. Bring mixture to a boil and cook until the mixture is reduced to about 1 cup - 4-6 minutes.

Place the chicken back in the skillet and cook until done, about 3 more minutes. Scatter with almonds right before serving.

Makes 4 servings.

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