Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Ingredients for Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

• 1 teaspoon caraway seeds

• 1/2 teaspoons (scant) ground allspice, divided

• 2 skinless boneless chicken breast halves

• 1 tablespoon olive oil

• 1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips

• 3 cups thinly sliced red cabbage

• 1/3 cup sliced shallots (about 2 medium)

• 120ml low-salt chicken broth

• 40ml balsamic vinegar

• 1 tablespoon (packed) brown sugar

• Chopped fresh chives (optional)

How to make Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Sprinkle caraway and 1/4 teaspoons allspice on both sides of chicken breasts. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoons allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.