Mulberry Chicken
By: Anonymous
Published: Friday, February 12, 2010 - 9:52pm

Ingredients




2 Boneless, skinless whole chicken breasts
2 tablespoons Olive oil
2 tablespoons Minced shallots
cup Mulberry vinegar or white wine vineg
cup Nonfat chicken broth
1 tablespoon Mulberry brandy
1 cup Fresh mulberries
2 tablespoons Plain nonfat yogurt
2 tablespoons Pureed soft tofu
Fresh chervil leaves, for garnish

Preparation

1 Comments: Rich, dark berries make a dramatic, savory sauce for the sauteed chicken in this summery entree. 2 Rinse the chicken and pat dry with paper towels. Flatten each breast with the flat end of a meat pounder until about 1/2-inch thick, then cut into 1/2-inch-wide strips. 3 In a large saute pan or skillet, heat the oil over medium heat. Add the chicken and cook until lightly colored, about 3 to 6 minutes. Using tongs, remove the chicken and set aside. 4 Add the shallots to the skillet and cook over low heat until translucent, 4 to 6 minutes. Add the vinegar, raise the heat to medium and cook, stirring occasionally, until reduced to a thick syrup. Whisk in the broth and brandy. Simmer for 1 minute. 5 Return the chicken strips to the skillet and simmer gently in the sauce for about 5 minutes. Arrange the strips on a heated serving platter. 6 Simmer the sauce gently until it has further reduced and thickened slightly, about 3 minutes. Add the mulberries and cook for 1 minute. 7 Remove from heat and gently stir in the yogurt and tofu. Pour the sauce over the chicken strips, garnish with chervil leaves and serve at once.