Brandy-chocolate Chicken

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/4 cup salt, plus
• 2 tablespoons salt
• 4 cups water
• 4 boneless skinless chicken breast halves
• 1/4 cup flour
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons pure olive oil or 1 1/2 tablespoons vegetable oil
• 2 cups low sodium chicken broth
• 1/3 cup dried cherries
• 1/3 cup good-quality balsamic vinegar
• 1 ounce unsweetened chocolate, chopped
• 2 tablespoons brandy

Recipe

• 1 mix salt into water in a large bowl or zip-top plastic bag until dissolved. add chicken and allow to brine for 30 minutes in the refrigerator. remove breasts from brine, rinse with water, and pat dry with paper towels.
• 2 preheat oven to 200°. pour flour onto a plate or pie pan and roll each breast in flour, patting gently to lightly coat.
• 3 heat butter and oil over medium-high heat in a heavy 12-inch skillet. swirl to mix, and cook until butter begins to color. lay breasts in pan and cook, undisturbed, until brown, about 5 minutes. turn chicken pieces over and cook on second side, undisturbed, until juices begin to clot around pieces, 5–7 minutes. remove chicken and keep warm in the oven while making sauce.
• 4 add chicken broth to skillet, scraping to release any brown bits. boil until reduced to 1 cup, 8–10 minutes. add cherries and vinegar; boil until spoon scraped across pan bottom leaves a visible path in sauce, 8–10 minutes. stir in chocolate and add brandy. spoon over chicken breasts and serve.
• 5 per serving: 384 cal.