Total Steps
7
Ingredients
10
Tools Needed
7
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- Fresh chervil leaves(optional)
- 2 tablespoons Pureed soft tofu
- 2 tablespoons Plain nonfat yogurt
- 1 cup Fresh mulberries
- 1 tablespoon Mulberry brandy
- cup Nonfat chicken broth
- cup Mulberry vinegar or white wine vinegar(optional)
- 2 tablespoons Minced shallots
- 2 tablespoons Olive oil
- 2 Boneless, skinless whole chicken breasts
Instructions
Step 1
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.
Step 2
In a large saute pan or skillet, heat the oil over medium heat. Add the chicken and cook until lightly colored.
Step 3
Using tongs, remove the chicken and set aside.
Step 4
Add the shallots to the skillet and cook over low heat until translucent. 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.
Step 5
Return the chicken strips to the skillet and simmer gently in the sauce. Arrange the strips on a heated serving platter.
Step 6
Simmer the sauce gently until it has further reduced and thickened slightly. Add the mulberries and cook for 1 minute.
Step 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.