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Almond Chicken & Strawberry-Balsamic Sauce
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It’s easy to make and comes off as very elegant. —Virginia Anthony, Jacksonville, Florida
Ingredients
- 1/2 cup panko bread crumbs
- 1/3 cup unblanched almonds, coarsely ground
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3 teaspoons canola oil, divided
- 1/4 cup chopped shallots
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup strawberry preserves
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 package (9 ounces) fresh baby spinach
Directions
- 1. In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, 1 piece at a time, and turn to coat.
- 2. In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
- 3. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
- 4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
Nutrition Facts
1 serving: 349 calories, 13g fat (2g saturated fat), 63mg cholesterol, 476mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 29g protein.
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