CHICKEN WITH CHERRY BALSAMIC GLAZE
1 tbsp. trans fat-free margarine
1 tbsp. olive oil
¼ cup all-purpose flour
½ tsp. salt, divided
¼ tsp. ground black pepper, divided
4 (4 oz. each) boneless, skinless chicken breasts, pounded to ¼-inch thickness
½ cup cherry preserves
2 tbsp. balsamic vinegar
2 tbsp. slivered almonds, toasted
In a large nonstick skillet, heat the margarine and oil over medium heat until margarine melts.
In a shallow dish or pie plate, combine the flour, ¼ teaspoon salt and ⅛ teaspoon black pepper. Dredge the chicken breasts in flour and saute until golden brown on each side and cooked through, about 5 minutes on each side.
Remove the chicken to a serving platter and keep warm. In a small saucepan, heat the cherry preserves and balsamic vinegar until warm. Season chicken breasts with remaining salt and pepper, top with cherry sauce and sprinkle with toasted almonds.
Makes 4 servings.
From the Heart Smart Cookbook Third Edition by the Detroit Free Press and Henry Ford Health System.
— Susan Selasky
Detroit Free Press