Manischewitz Chicken in Balsamic Cherry Sauce
Recipe by: Manischewitz 2008 Cook Off Winner - Greg Fontenot - The Woodlands, TX
INGREDIENTS
6 chicken breasts
2 teaspoons salt
2 tablespoons olive oil
1 cup thinly sliced onions
¼ cup balsamic vinegar
1 cup Manischewitz Ready-to-Serve Chicken Broth
½ cup dry white wine
1 jar cherry preserves
Flat leaf parsley for garnish
DIRECTIONS
(1.) Pat dry chicken and season with salt and pepper.
(2.) In a heavy skillet, heat olive oil.
(3.) Sauté seasoned chicken until browned, 12-15 minutes.
(4.) Remove chicken.
(5.) Add onions to skillet and sauté until tender, 5-6 minutes.
(4.) Add vinegar and reduce to just a couple of tablespoons.
(5.) Add wine and broth, bring heat to high and reduce by half.
(6.) Add cherry preserves and cool for an additional 5 minutes until the sauce is thick.
(7.) Return chicken to pan to heat through while spooning sauce over chicken.
(8.) Serve hot.
SUGGESTIONS
(1.) To make this vegetarian use Gardein's Chick’n Scallopini and Manischewitz Vegetable Broth
(2.) Serve with Green Giant Riced Veggies Cauliflower Medley.
PRODUCTS
Empire Chicken Breasts - http://www.empirekosher.com/product/boneless-skinless-chicken-breasts-1
Gardein Chick’n Scallopini - https://www.gardein.com/products/chickn-scallopini/
Morton Salt - https://www.mortonsalt.com/home-product/morton-table-salt/
Bertoli Olive Oil - https://www.bertolli.com/oils-and-vinegars/extra-virgin-olive-oil/
Bertoli Balsamic Vinegar - https://www.bertolli.com/oils-and-vinegars/balsamic-vinegar-modena/
Manischewitz Chicken Broth - http://www.manischewitz.com/product/new-chicken-broth/
Manischewitz Vegetable Broth - http://www.manischewitz.com/product/vegetable-broth/
Manischewitz Dry White Wine - https://www.manischewitzwine.com/
Smucker’s Cherry Preserves - https://www.smuckers.com/products/fruit-spreads/preserves/cherry-preserves
Green Giant Riced Veggies Cauliflower Medley - https://www.greengiant.com/products/detail/green-giant-riced-cauliflower-medley/
Don't forget to subscribe to our blog
and like our Facebook Page
No comments:
Post a Comment