Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Saute with Balsamic-Dried Plum Sauce
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- #13678
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breast halves
salt and pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup coarsely chopped dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed
directions
In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired.
Place chicken in skillet and cook for 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter. Keep warm.
Add shallots and garlic to same skillet. Cook and stir for 3 to 5 minutes or until softened.
Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over high heat. Reduce heat slightly and cook until sauce is reduced by half, to about 1 cup. Spoon over chicken.
added by
flowerchild1979
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 9, 2011
This dish is amazing! So delicious, and very satisfying.