| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 10 | Ounce |
| Lemon | 1 | Each |
| Cherry Jam | 2 | Tablespoon |
| Scallion | 1 | Each |
| Ancho Chili Powder | 1 | Teaspoon |
| Chicken Demi-Glace | 1 | Unit |
| Butter | 1 | Tablespoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 30 Minutes
Prep Time: 10 Minutes
Cook time: 20 Minutes
Servings:
2
Instructions
Step 1: Prep
Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.
Step 2: Cook Chicken
Pat chicken dry with paper towels; season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer chicken to a plate.
Wipe out pan.
Step 3: Make Sauce
Heat same pan over medium heat.
Add 1 TBSP butter, remaining scallion whites, and chili powder to taste (start with ΒΌ tsp and add more from there if you like things spicy).
Cook for 1 minute.
Stir in demi-glace, jam, and 1/4 cup water.
Bring to a simmer; cook, stirring, until slightly thickened, 2-3 minutes.
Squeeze in juice from 1 lemon wedge.
Turn off heat.
Step 4: Finish and Serve
Divide chicken between plates.
Spoon sauce over chicken.
Sprinkle with scallion greens.
Recommended Pairings:
Roasted Carrots
Scallion Rice
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/cherry-ancho-chicken-5e9dd34713114d7b1f4419c8