Caraway Chicken Breasts With Sweet-And-Sour Red Cabbage |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 teaspoon caraway seed |
1/2 teaspoon scant ground allspice, divided |
2 boneless skinless chicken breast halves |
1 tablespoon olive oil |
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips |
3 cups thinly sliced red cabbage |
1/3 cup sliced shallot (about 2 medium) |
1/2 cup low sodium chicken broth |
2 1/2 tablespoons balsamic vinegar |
1 tablespoon packed brown sugar |
chopped fresh chives (optional) |
Directions:
1. Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
2. Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.
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