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August 8, 2011
Spicy Seared Chicken
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
20 minutes“Whole coriander seeds stay flavorful for two years, maximizing your investment. Crush or grind as needed. Half a teaspoon of coriander seeds adds a wonderful flavor to carrot cake, spice cake and zucchini bread.”
Ingredients
Serves 6
- 1/2 cup golden raisins
- 1/2 cup white wine
- 6 skinless, boneless chicken breast halves
- 1 lemon, halved
- 2 teaspoons crushed peppercorns
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1/4 cup chicken broth
- 1 tablespoon chopped garlic, divided
- 2 small red chiles, chopped, divided
- 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
Directions
1
Combine raisins and wine in a small dish. Rub chicken with lemon and squeeze lemon onto chicken. Combine peppercorns, coriander and salt; rub into chicken.
2
Heat oil in a large skillet over high heat. Add chicken. Cook, turning once, until lightly browned, about 2 minutes per side. Remove from skillet.
3
Add vinegar, broth, half of garlic, half of chiles and raisin mixture to skillet. Boil for 1 minute. Return chicken to skillet. Lower heat to medium. Cook, covered, about 10 minutes longer.
4
Remove chicken from skillet. Place on a serving platter. Add remaining garlic and chiles to skillet. Stir well. Pour over chicken. Top with tarragon.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can save a little time by using dried red pepper flakes instead of chopping the red chiles as instructed.
Great Pairings
Garlic Mushrooms
Need a quick starter or side dish? Try these mushrooms tossed with garlic and drizzled with a balsamic dressing.
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