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Caraway Chicken Breasts with Sweet-and-Sour Cabbage


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This dish is so delicious.  Now most people would read that the chicken is cooked in bacon grease and automatically put this dish in the "better not eat" category.  Now normally we would agree, but this uses only 1 slice of bacon.  That is only about 45 calories and that 1 slice packs a serious flavor punch!  Not only is this dish tasty, but it is relatively easy too.  We frequently make this dish on Thursday nights.  Why Thursdays?  Well Thursday nights seem to be the nights that we are most likely to not want to cook and just order pizza.  That always leaves us feeling gross and wishing we hadn't  This is so good that we look forward to cooking and eating.  The thought of pizza never enters out mind.  We served this with some steamed summer squash and brown rice.  

Caraway Chicken Breasts with Sweet-and-Sour Cabbage
 Adapted from February 2010 Bon Appetit Magazine
Makes 2 servings 
1 t. caraway seeds
1/2 t. ground allspice, divided
2 skinless boneless chicken breast halves
1 slice thick cut applewood-smoked bacon
3 c. thinly sliced red cabbage
1/2 c. sliced shallots
1/2 c. low-sodium chicken broth
2 1/2 T. balsamic vinegar
1 T. sucanat

1) Sprinkle caraway and 1/4 t. allspice on both sides of chicken breasts and then sprinkle with salt and pepper

2) Cook bacon until crisp in a skillet over medium heat.  Transfer to a plate.   Chop bacon.

3) Add chicken to drippings in skilled.  Sautee until cooked through, about 5 minutes per side.  Transfer to a plate and tent with foil to keep warm.

4) Add the cabbage, shallots, broth, vinegar, sucanat, and 1/4 t. allspice to the skillet.  Cook over medium high heat until the liquid is reduced to glaze and the cabbage is crisp-tender.  Mix in the bacon and season with salt and pepper.  Serve.


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