Do up to a day ahead by cooking up to the point of adding butter. Refrigerate chicken in its sauce. Reheat together. Once chicken is hot, remove it to a serving platter and finish the sauce with the butter.
1. In a 10-inch saut? pan (preferably not nonstick) boil down broth until reduced by about two-thirds. Pour into a container and set aside. Wash and dry saut? pan.
2. Film the pan with the oil. Heat over medium-high. Add chicken, sprinkling with salt and pepper. Sear quickly on both sides. Lower heat to medium-low. Cook, uncovered, 6 minutes to a side, or until firm but not springy when pressed. Remove chicken to a serving platter and keep warm.
3. For the sauce, add the garlic, brown sugar, and vinegar to the pan. Simmer, scraping up any brown bits in the pan, until vinegar is reduced by a bit more than three-quarters. You want it to be syrupy and leave an open path where you can see the bottom of the pan when you run a spatula through it.
4. Stir in broth and simmer 2 minutes, or until sauce is rich tasting. Adjust salt and pepper. Swirl in the butter until it's barely melted. Immediately pour sauce over the chicken, topping it with the almonds. Serve hot with rice and steamed green beans.
Making Ahead: Do up to a day ahead by cooking up to the point of adding butter. Refrigerate chicken in its sauce. Reheat together. Once chicken is hot, remove it to a serving platter and finish the sauce with the butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 44 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 142mg | 44 % | |
Sodium 157.4mg | 5 % | |
Potassium 635.4mg | 17 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.5g | ||
Protein 54.8g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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