Thursday, November 5, 2009

Chicken with Cherry-Balsamic Sauce

  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1 medium onion, cut into thin wedges
  • 1 small green bell pepper, cut into thin strips
  • 1 can (16 1/2 ounces) sweet cherries, drained
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon dried thyme, crushed

In large skillet, heat oil over medium-high heat until hot. Add chicken breasts and cook just until brown on both sides.Remove to plate; set aside.

Reduce heat to medium. Add onion and green pepper to skillet; cook and stir for 5 to 6 minutes or until pepper is crisp-tender. Stir in cherries.

In small bowl, combine honey, vinegar, cornstarch and thyme; mix until blended and cornstarch is dissolved. Gradually add to skillet; cook, stirring, until liquid in skillet thickens. Reduce heat to low. Return chicken to pan, cover and cook 5 to 8 minutes or until chicken is cooked through.

Serves 4

Nutrition information per serving-protein: 27g; total fat 6g; saturated fat: 1g; carbohydrate: 24g; fiber: 1g; sodium: 332mg; cholesterol: 73mg; calories: 263

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.