Mulberry Chicken
Ingredients
Instructions
- Comments: Rich, dark berries make a dramatic, savory sauce for the sauteed chicken in this summery entree.
- 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.
- 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.
- 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.
- 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.
- Simmer the sauce gently until it has further reduced and thickened slightly, about 3 minutes. Add the mulberries and cook for 1 minute.
- 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.
Nutrition & Diet Analysis (per serving)
467
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).