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Title: Blackberry Chicken Categories: None Yield: 4 Servings 2 Boneless; skinless whole -chicken breasts 2 tb Olive oil 2 tb Minced shallots 1/4 c Blackberry vinegar or white -wine vinegar 1/4 c Nonfat chicken broth 1 tb Blackberry brandy 1 c Fresh blackberries 2 tb Plain nonfat yogurt 2 tb Pureed soft tofu Fresh chervil leaves; for -garnish Comments: 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 Luchetti's Hot Flash Cookbook Posted to EAT-LF Digest by Kitpath 1998 |