Worth a trip

Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Name: Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage
Cuisine: german
Ingredients: 1 teaspoon caraway seeds; 1/2 teaspoon (scant) ground allspice, divided; 2 skinless boneless chicken breast halves; 1 tablespoon olive oil; 1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips; 3 cups thinly sliced red cabbage; 1/3 cup sliced shallots (about 2 medium); 1/2 cup low-salt chicken broth; 2 1/2 tablespoons balsamic vinegar; 1 tablespoon (packed) brown sugar; Chopped fresh chives (optional)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
2.
Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté 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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions