Ingredients Jump to Instructions ↓

  1. 1-1/2 lbs. boneless, skinless chicken breasts (or thighs), cut into approx.

  2. 5-6 oz. pieces Flour for dredging, seasoned with

  3. 1/4 tsp. Italian seasoning, salt and pepper

  4. 4 T. vegetable or olive oil

  5. 1/2 cup diced red onion

  6. 1/2 cup diced red or orange bell pepper

  7. 1/2 cup diced carrot

  8. 1/4 cup white sugar

  9. 1/2 cup cider Vinegar

  10. 1/2 to 2/3 cup chicken stock

  11. 2 T. golden raisins

  12. 1/4 cup fresh mint

  13. 2 T. toasted Pine Nuts

Instructions Jump to Ingredients ↑

  1. Pound chicken pieces to 1/2" thickness. Dredge pieces in seasoned flour Add oil to pan and heat on medium high When oil is hot, add chicken pieces and cook for about 5-6 minutes until golden brown on one side Flip pieces to other side. Cook 1 minute. Add onion, pepper and carrot to pan Saute until veggies begin to soften, about 5 minutes Combine sugar and vinegar and add to pan. Cook on medium heat until liquid is mostly absorbed. Add 1/2 cup chicken stock. Cook for 2-3 minutes until sauce thickens. Add more stock if desired, or sauce too thick. Add golden raisins to pan, spinkle with mint. Remove to serving plate. Top with toasted pine nuts. Serve with cooked orzo, pasta or rice.


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