Chicken Breasts With Currant and Thyme Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce. Ingredients:
4 boneless skinless chicken breasts |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon olive oil |
1 tablespoon butter |
4 medium shallots, finely chopped (1/2 cup) |
1 teaspoon sugar |
3/4 cup reduced-sodium chicken broth |
1/4 cup dried currant |
1/2 cup fresh thyme leave, chopped |
1 tablespoon balsamic vinegar |
1/2 teaspoon cornstarch |
Directions:
1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
2. Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
3. In a shallow dish, combine flour, salt and pepper. Dredge both sides of each breast through sesasoned flour.
4. In a large skillet over medium-high, heat oil and butter. Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
5. Reduce heat to medium-low. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
6. Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
7. In a small bowl, stir together vinegar and cornstarch. Stir mixture into skillet and bring to a simmer.
8. Let cook until sauce is thickened, about 2 minutes. Serve chicken breasts topped with sauce.
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