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Quick and Easy Recipe
Chicken in Balsamic Cherry Sauce Recipe
This is a dish that I competed in the "Simply Manischewitz" recipe contest. I won the semi-finals in Chicgo and went to the finals in New York City. I did not win there, but it was a lot of fun. It was a Kosher contest (I am not Jewish) so the recipe is Kosher, but you do not have to make it Kosher.
| Prep time: 15 Minutes |
American
|
| Cook time: 45 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 116 | 44% |
| Total Fat 12.89g | 16% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 865mg | 36% |
| Potassium 351mg | 10% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.89g | 1% |
| Protein 29.23g | 47% |
Ingredients Convert Measures
- 6 chicken breasts, boned
- 2 teaspoon salt
- 2 tablespoons Manischewitz® Extra Virgin Olive Oil
- 1 cup thinly sliced onions
- 1/4 cup Manischewitz® Balsamic Vinegar
- 1 cup Manischewitz® Chicken Broth
- 1/2 cup dry white wine
- 1 jar Manischewitz® Cherry Preserves
Directions
- Pat dry chicken and season with salt. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons. Add wine and broth, bring heat to high and reduce by half. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.
