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Suggest a better descriptionComments: Rich, dark berries make a dramatic, savory sauce for the sauteed chicken in this summery entree. 1. Rinse the chicken and pat dry with paper towels. Flatten each breast with the flat end of a meat pounder until about 1/2-inch thick, then cut into 1/2-inch-wide strips. 2. In a large saute pan or skillet, heat the oil over medium heat. Add the chicken and cook until lightly colored, about 3 to 6 minutes. Using tongs, remove the chicken and set aside. 3. Add the shallots to the skillet and cook over low heat until translucent, 4 to 6 minutes. Add the vinegar, raise the heat to medium and cook, stirring occasionally, until reduced to a thick syrup. Whisk in the broth and brandy. Simmer for 1 minute. 4. Return the chicken strips to the skillet and simmer gently in the sauce for about 5 minutes. Arrange the strips on a heated serving platter. 5. Simmer the sauce gently until it has further reduced and thickened slightly, about 3 minutes. Add the blackberries and cook for 1 minute. Remove from heat and gently stir in the yogurt and tofu. Pour the sauce over the chicken strips, garnish with chervil leaves and serve at once. >From The Hot Flash Cookbook by Cathy Luchetti (Chronicle Books) Recipe by Cathy Luchettis Hot Flash Cookbook Posted to EAT-LF Digest by Kitpath
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 17 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 62.9mg | 2 % | |
Potassium 109.5mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4.6g | ||
Protein 1.1g | 2 % | |
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: 45
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