Caraway Chicken Breasts With Sweet-And-Sour Red Cabbage
- 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)
- Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
- Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; saute 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.
caraway seeds, ground allspice, chicken, olive oil, bacon, red cabbage, shallots, lowsalt chicken broth, balsamic vinegar, brown sugar, fresh chives
Taken from www.epicurious.com/recipes/food/views/caraway-chicken-breasts-with-sweet-and-sour-red-cabbage-357269 (may not work)