Try this Blackberry Chicken recipe, or contribute your own.
Suggest a better description1. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use. Flatten each breast half with the flat end of a meat pounder until thin. 2. Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. 3. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. 4. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and creme de casis, and simmer for 1 minute. 5. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. 6. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 538 | ||
Calories from Fat: 68 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.5g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 307.4mg | 11 % | |
Potassium 1220.3mg | 32 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 109.1g | 156 % | |
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: 538
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.