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Quick & Easy: Chicken with Cherry Balsamic Glaze

CHICKEN WITH CHERRY
 BALSAMIC GLAZE

1 tbsp. trans fat-free margarine

1 tbsp. olive oil

¼ cup all-purpose flour

½ tsp. salt, divided

¼ tsp. ground black pepper, divided

4 (4 oz. each) boneless, skinless chicken breasts, pounded to ¼-inch thickness

½ cup cherry preserves

2 tbsp. balsamic vinegar

2 tbsp. slivered almonds, toasted

In a large nonstick skillet, heat the margarine and oil over medium heat until margarine melts.

In a shallow dish or pie plate, combine the flour, ¼ teaspoon salt and ⅛ teaspoon black pepper. Dredge the chicken breasts in flour and saute until golden brown on each side and cooked through, about 5 minutes on each side.

Remove the chicken to a serving platter and 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 toasted almonds.

Makes 4 servings.

From the Heart Smart Cookbook Third Edition by the Detroit Free Press and Henry Ford Health System.

— Susan Selasky

Detroit Free Press



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