• Chicken With Cherry-Balsamic Glaze

    ready in: 30 minutes
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  • 1 tablespoon butter or transfat-free margarine
    1 tablespoon olive oil
    1/4 cup all-purpose flour
    1/2 teaspoon salt, divided
    1/4 teaspoon ground black pepper, divided
    4 (4 ounces each) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
    1/2 cup cherry preserves
    2 tablespoons balsamic vinegar
    2 tablespoons slivered almonds, toasted
    In a large, nonstick skillet, heat the butter and oil over medium heat until butter melts.
    In a shallow dish or pie plate, combine the flour, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.
    Dredge the chicken breasts in flour and saute in butter-oil mixture until golden-brown on each side and cooked through, for about 5 minutes on each side.
    Transfer chicken to a serving platter; keep warm.
    In a small saucepan, heat the cherry preserves and balsamic vinegar until warm.
    Season chicken breasts with remaining salt and pepper, top with cherry sauce and sprinkle with the toasted almonds.
    Makes 4 servings.
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