Brandy-Chocolate Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 59.14 ml salt, plus
- 29.58 ml salt
- 946.36 ml water
- 4 boneless skinless chicken breast halves
- 59.14 ml flour
- 22.18 ml butter
- 22.18 ml pure olive oil or 22.18 ml vegetable oil
- 473.18 ml low sodium chicken broth
- 78.78 ml dried cherries
- 78.78 ml good-quality balsamic vinegar
- 28.34 g unsweetened chocolate, chopped
- 29.58 ml brandy
directions
- Mix salt into water in a large bowl or zip-top plastic bag until dissolved. Add chicken and allow to brine for 30 minutes in the refrigerator. Remove breasts from brine, rinse with water, and pat dry with paper towels.
- Preheat oven to 200°. Pour flour onto a plate or pie pan and roll each breast in flour, patting gently to lightly coat.
- Heat butter and oil over medium-high heat in a heavy 12-inch skillet. Swirl to mix, and cook until butter begins to color. Lay breasts in pan and cook, undisturbed, until brown, about 5 minutes. Turn chicken pieces over and cook on second side, undisturbed, until juices begin to clot around pieces, 5–7 minutes. Remove chicken and keep warm in the oven while making sauce.
- Add chicken broth to skillet, scraping to release any brown bits. Boil until reduced to 1 cup, 8–10 minutes. Add cherries and vinegar; boil until spoon scraped across pan bottom leaves a visible path in sauce, 8–10 minutes. Stir in chocolate and add brandy. Spoon over chicken breasts and serve.
- PER SERVING: 384 cal.
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RECIPE SUBMITTED BY
I am a smarty-pants That lives in one the best places in the world, California.
I enjoy music, books, cooking, eat in Restaurants especially Thai ones. Truly everyday has the possiblility for adventure. God is Gracious and generous.