Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Name: Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage
Yield: 4 servings
Ingredients: 1 1 teaspoon caraway seeds; 1 1/2 teaspoon (scant) ground allspice, divided; 1 2 skinless boneless chicken breast halves; 1 1 tablespoon olive oil; 1 1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips; 1 3 cups thinly sliced red cabbage; 1 1/3 cup sliced shallots (about 2 medium); 1 1/2 cup low-salt chicken broth; 1 2 1/2 tablespoons balsamic vinegar; 1 1 tablespoon (packed) brown sugar; 1 Chopped fresh chives (optional)

From the kitchen of Carly

Caraway-crusted chicken rests on a tangle of sweet-and-sour red cabbage glazed with balsamic and brown sugar. Crispy bacon and shallots add depth and texture. It's bright, slightly funky, and deeply satisfying in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 teaspoon caraway seeds
11/2 teaspoon (scant) ground allspice, divided
12 skinless boneless chicken breast halves
11 tablespoon olive oil
11 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
13 cups thinly sliced red cabbage
11/3 cup sliced shallots (about 2 medium)
11/2 cup low-salt chicken broth
12 1/2 tablespoons balsamic vinegar
11 tablespoon (packed) brown sugar
1Chopped fresh chives (optional)

Instructions

Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
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.