Almond Chicken & Strawberry-Balsamic Sauce

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup panko (Japanese) bread crumbs

  • 1/3

    cup unblanched almonds, coarsely ground

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 4

    boneless skinless chicken breast halves (4 ounces each)

  • Butter-flavored cooking spray

  • 3

    teaspoons canola oil, divided

  • 1/4

    cup chopped shallots

  • 1/3

    cup reduced-sodium chicken broth

  • 1/3

    cup strawberry preserves

  • 3

    tablespoons balsamic vinegar

Directions

In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.

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