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
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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.
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.
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
