Pine nuts and currants create the perfect tasty combination of flavor in this easy sauce that is drizzled over the chicken breasts. Serve with couscous so you can soak up more of the sauce.
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons dried currants
2 tablespoons butter
1 tablespoon capers, rinsed and drained
1/4 cup coarsely chopped fresh basil
1/3 cup pine nuts, toasted
How to Make It
Combine first 5 ingredients and 2 tablespoons oil in a large zip-top plastic bag; seal and shake to blend. Add chicken to bag; seal, turning to coat. Refrigerate 1 hour.
Preheat oven to 375°.
Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Remove chicken from bag, draining well and reserving marinade. Add chicken to pan; cook 2 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 375° for 15 minutes or until a thermometer registers 160°. Remove chicken from pan; let stand 5 minutes.
While chicken cooks, pour reserved marinade into a medium saucepan. Add chicken broth and next 3 ingredients (through capers). Bring to a boil; reduce heat and simmer, uncovered, 2 minutes or until sauce is reduced to about 3/4 cup. Remove from heat; stir in basil.
Place 1 chicken breast on each of 4 plates. Drizzle evenly with sauce, and sprinkle evenly with pine nuts.
Tip: This is one of those recipes where you need to have all your ingredients prepped and ready so you're not running around at the end.
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