posted by Schmitty 03-28-101 1:31 PM
Chicken with Cherry and Balsamic Sauce
Serves 4
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
Salt and pepper
1 medium onion, cut into thin wedges
1 small green bell pepper, cut into thin strips
1 can (16 1/2 ounces) sweet cherries, drained
1/4 cup honey
1/4 cup balsamic vinegar
2 teaspoons cornstarch
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
In large skillet, heat oil over medium high heat until hot. Add chicken breasts and cook just until brown on both sides. Season with salt and pepper, as desired. Remove to plate; set aside.
Reduce heat to medium. Add onion and green pepper to skillet; cook and stir for 5 to 6 minutes or until pepper is crisp tender. Stir in cherries.
In small bowl, combine honey, vinegar, cornstarch, thyme and salt; mix until blended and cornstarch is dissolved. Gradually add to skillet; cook, stirring, until liquid in skillet thickens. Reduce heat to low. Return chicken to pan, cover and cook 5 to 8 minutes or until chicken is cooked through.
Nutrition information per serving protein: 27g; total fat: 6g; saturated fat: 1g; carbohydrate: 24g; fiber: 1g; sodium: 332mg; cholesterol: 73mg; calories: 263