Chicken breasts with currant and thyme sauce

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Submitted by mdkeener on Fri, 01/02/2009 - 13:57.

Chicken breasts with currant and thyme sauce

Summary

Yield
Source	The Associated Press
Prep Time	30 minutes
Diet genre	Low calorie
Recipes	Entrees

Description

The dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce.

Ingredients

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1⁄4 c all-purpose flour
1 t salt
1⁄2 t ground black pepper
1 T olive oil
1 T butter
4 medium shallots, finely chopped (1/2 cup)
1 t sugar
3⁄4 c reduced-sodium chicken broth
1⁄4 c dried currants
1 1⁄2 t chopped fresh thyme leaves
1 T balsamic vinegar
1⁄2 t cornstarch

Instructions

Arrange the chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2-inch thick. In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast through the seasoned flour. In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Reduce the heat to medium-low. Add the shallots and sugar to the skillet and cook, stirring, until they begin to color, about 2 minutes. Add the chicken broth, currants and thyme, then stir and scrape the bottom of the skillet. In a small bowl, stir together the vinegar and cornstarch. Stir the mixture into the skillet and bring to a simmer. Let cook until the sauce is thickened, about 2 minutes. Serve the chicken breasts topped with the sauce.

Notes

Nutrition information per serving (values are rounded to the nearest whole number): 292 calories; 75 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 90 mg cholesterol; 18 g carbohydrate; 35 g protein; 1 g fiber; 420 mg sodium.