Ingredients
-
4
-
1/4
-
1
-
1/2
-
1
-
1
-
4
-
1
-
3/4
-
1/4
-
1/2
-
1
-
1/2
-
-
Directions
Chicken Breasts With Currant and Thyme Sauce, 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 , 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
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Steps
|
1
Done
|
Arrange Chicken Breasts in a Single Layer on a Work Surface and Cover With Plastic Wrap. |
|
2
Done
|
Using a Meat Mallet, Heavy Skillet or a Rolling Pin, Pound Them Until Flattened to About 1/2 Inch Thick. |
|
3
Done
|
in a Shallow Dish, Combine Flour, Salt and Pepper. Dredge Both Sides of Each Breast Through Sesasoned Flour. |
|
4
Done
|
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
Done
|
Reduce Heat to Medium-Low. Add Shallots and Sugar to Skillet and Cook, Stirring, Until They Begin to Color, About 2 Minutes. |
|
6
Done
|
Add Chicken Broth, Currants and Thyme, Then Stir and Scrape the Bottom of the Skillet. |
|
7
Done
|
in a Small Bowl, Stir Together Vinegar and Cornstarch. Stir Mixture Into Skillet and Bring to a Simmer. |
|
8
Done
|
Let Cook Until Sauce Is Thickened, About 2 Minutes. Serve Chicken Breasts Topped With Sauce. |
