Save on Pinterest

Almond Chicken & Strawberry-Balsamic Sauce

Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It’s easy to make and comes off as very elegant. —Virginia Anthony, Jacksonville, Florida
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup panko bread crumbs
  • 1/3 cup unblanched almonds, coarsely ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 teaspoons canola oil, divided
  • 1/4 cup chopped shallots
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 package (9 ounces) fresh baby spinach

Directions

  • In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat.
  • In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
  • Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
Nutrition Facts
1 serving: 349 calories, 13g fat (2g saturated fat), 63mg cholesterol, 476mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 29g protein.

Recommended Video