Ingredients

How to make it

  • Sprinkle caraway and 1/4 tsp allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
  • Heat oil in large,nonstick skillet over medium heat. Add bacon;cook till crisp. Transfer to plate
  • Add chicken to drippings in skillet;saute till coked through,about 5 mins a side. Transfer to plate;tent with foil
  • Add cabbage,shallots,broth vinegar,sugar and 1/4 tsp allspice to same skilllet;cook oveer med-high heat until liquid is reduced to glaze and cabbage is crisp tender,6 mins. Mix in bacon.
  • Season with salt and pepper. Slice chicken;divide chicken and cabbage between 2 plates. Top with chives if desired.

Reviews & Comments 6

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    " It was excellent "
    mrsclause ate it and said...
    Good job.
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    " It was good "
    irishiz ate it and said...
    I made this the other night and it was very good. Reminded us of a dish at a local German restaurant. Only change next time will be to either cut back on the sugar or mix balsamic and regular vinegar to make the red cabbage a bit more tart - DH likes a more of a tart taste to the cabbage. And it's very quick and easy too!
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  • alisdhair 4 years ago
    The Dutch, may the Saints preserve them, use caraway in everything from chocolate to booze - This is a much better usage.
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    " It was excellent "
    ttaaccoo ate it and said...
    This sounds wonderful and Rick eats rye bread w/caraway seeds every day!! I love red cabbage, sweet and sour too. thank you!!
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  • pleclare 4 years ago
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    " It was excellent "
    justjakesmom ate it and said...
    This sounds REALLY good! Too bad Brad hates caraway seeds. But I could leave them out, I guess. But then it wouldn't be "Caraway Chicken Breasts" now would it! LOL
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