Rosemary Chicken with Fruit Sauce
Simple, yet sophisticated, this creative chicken dish is topped with a tempting fruit sauce that's a bit sweet, a bit savory and full of great flavor.. Even better, you can have this dish on the table in just 40 minutes.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons canola oil
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
3 cloves garlic, minced
0.5 cup dried apricots cut into thin strips
0.25 cup golden raisins
0.25 cup packed brown sugar
3 tablespoons balsamic vinegar
1.75 cups Swanson® Chicken Broth
2 tablespoons canola oil
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
3 cloves garlic, minced
0.5 cup dried apricots cut into thin strips
0.25 cup golden raisins
0.25 cup packed brown sugar
3 tablespoons balsamic vinegar
1.75 cups Swanson® Chicken Broth
Instructions
Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the onion and rosemary to the skillet and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Stir in the apricots, raisins, brown sugar, vinegar and broth in the skillet and heat to a boil. Cook for 15 minutes or until the sauce is thickened. Season to taste.
Return the chicken to the skillet. Reduce the heat to medium-low. Cook for 5 minutes or until the chicken is cooked through.
Add the onion and rosemary to the skillet and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Stir in the apricots, raisins, brown sugar, vinegar and broth in the skillet and heat to a boil. Cook for 15 minutes or until the sauce is thickened. Season to taste.
Return the chicken to the skillet. Reduce the heat to medium-low. Cook for 5 minutes or until the chicken is cooked through.
Rosemary Chicken with Fruit Sauce
Simple, yet sophisticated, this creative chicken dish is topped with a tempting fruit sauce that's a bit sweet, a bit savory and full of great flavor.. Even better, you can have this d...
Directions
Print
Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.Add the onion and rosemary to the skillet and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Stir in the apricots, raisins, brown sugar, vinegar and broth in the skillet and heat to a boil. Cook for 15 minutes or until the sauce is thickened. Season to taste.Return the chicken to the skillet. Reduce the heat to medium-low. Cook for 5 minutes or until the chicken is cooked through.
Ingredients
1.25 pounds skinless, boneless chicken breast halves2 tablespoons canola oil1 medium onion, chopped (about 1/2 cup)1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed3 cloves garlic, minced0.5 cup dried apricots cut into thin strips0.25 cup golden raisins0.25 cup packed brown sugar3 tablespoons balsamic vinegar1.75 cups Swanson® Chicken Broth
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