Recipe information
Total Time
35 minutes
Yield
2 Servings
Ingredients
1
teaspoon caraway seeds
1
/2 teaspoon (scant) ground allspice, divided
2
skinless boneless chicken breast halves
1
tablespoon olive oil
1
slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3
cups thinly sliced red cabbage
1
/3 cup sliced shallots (about 2 medium)
1
/2 cup low-salt chicken broth
2
1/2 tablespoons balsamic vinegar
1
tablespoon (packed) brown sugar
Chopped fresh chives (optional)
Need to make a substitution?
Preparation
Step 1
Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
Step 2
Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 402.0 %Calories from Fat 46.7 Fat (g) 20.9 Saturated Fat (g) 5.0 Cholesterol (mg) 80.9 Carbohydrates (g) 25.3 Dietary Fiber (g) 3.6 Total Sugars (g) 15.7 Net Carbs (g) 21.6 Protein (g) 28.8