Blackberry Chicken
INGREDIENTS:
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
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.
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.