Chicken Breasts With Currant and Thyme Sauce

Name: Chicken Breasts With Currant and Thyme Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 4 medium shallots, finely chopped (1/2 cup); 1 teaspoon sugar; 3/4 cup reduced-sodium chicken broth; 1/4 cup dried currant; 1/2 cup fresh thyme leave, chopped; 1 tablespoon balsamic vinegar; 1/2 teaspoon cornstarch

Submitted by Chef mariajane

"This dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce."

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Ready In:: 15mins
Ingredients:: 13
Serves:: 4

ingredients

4 boneless skinless chicken breasts
¹⁄₄ cup all-purpose flour
1 teaspoon salt
¹⁄₂ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
4 medium shallots, finely chopped (1/2 cup)
1 teaspoon sugar
³⁄₄ cup reduced-sodium chicken broth
¹⁄₄ cup dried currant
¹⁄₂ cup fresh thyme leave, chopped
1 tablespoon balsamic vinegar
¹⁄₂ teaspoon cornstarch

directions

Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
In a shallow dish, combine flour, salt and pepper. Dredge both sides of each breast through sesasoned flour.
In a large skillet over medium-high, heat oil and butter. Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
Reduce heat to medium-low. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
In a small bowl, stir together vinegar and cornstarch. Stir mixture into skillet and bring to a simmer.
Let cook until sauce is thickened, about 2 minutes. Serve chicken breasts topped with sauce.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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