Almond-Crusted Chicken in Strawberry Sauce

Submitted by Cheese Nibbler

"Pan-seared chicken with a savory strawberry sauce sure to please guests! You can also serve this over cooked spinach."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper
• 1⁄3 cup finely chopped whole unblanched almond
• 1⁄4 cup minced shallots or 1/4 cup green onion
• 1⁄3 cup chicken broth
• 1⁄3 cup strawberry preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• hot cooked brown rice

directions

1. Pound the chicken slightly flat. Heat the olive oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper and coat with the almonds. Cook the chicken in the hot oil for 4 minutes per side or until cooked through. Remove to a heated plate with a slotted spoon.
2. Add the shallots to the pan drippings and saute over low heat for 1 minute.
3. Add the chicken broth, preserves, vinegar, and rosemary. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.
4. Serve the chicken on hot brown rice and pour the sauce over the top.