| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 10 | Ounce |
| Scallion | 1 | Each |
| Cherry Jam | 2 | Tablespoon |
| Balsamic Vinegar | 5 | 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 a drizzle of olive oil in same pan over medium-high heat.
Add scallion whites and cook for 1 minute.
Pour in vinegar, stock concentrate, jam, and 1/4 cup water.
Whisk to combine.
Bring to a simmer and cook until thickened, 1-2 minutes.
Turn off heat.
Stir in 1 TBSP butter until melted.
Season with salt and pepper.
Step 4: Finish and Serve
Thinly slice chicken crosswise.
Divide chicken between plates.
Top chicken with sauce.
Garnish with scallion greens and serve.
Recommended Pairings:
Almond Couscous
Roasted Carrots
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/cherry-balsamic-chicken-60eeee4c1afbf376a85e7a86