Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
3
-
1/3
-
1/2
-
2 1/2
-
1
-
-
-
-
-
Directions
Caraway Chicken Breasts With Sweet-And-Sour Red Cabbage, Bon Appetit Feb 2010 Read More bonappetit com/recipes/quick-recipes/2010/02/caraway_chicken_breasts_with_sweet_and_sour_red_cabbage#ixzz1gvTobcts, Bon Appetit Feb 2010 Read More bonappetit com/recipes/quick-recipes/2010/02/caraway_chicken_breasts_with_sweet_and_sour_red_cabbage#ixzz1gvTobcts
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Sprinkle Caraway and 1/4 Teaspoon Allspice on Both Sides of Chicken Breasts. Sprinkle With Salt and Pepper. |
|
2
Done
|
Heat Oil in Large Nonstick Skillet Over Medium Heat. Add Bacon; Cook Until Crisp. Transfer to Plate. Add Chicken to Drippings in Skillet; Saut 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. |
