Asian Spice Chicken
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | pc | chicken breast (or Duck), boneless, skinless |
| Salt and Pepper, as needed | ||
| 2.00 | tsp | Five-Spice powder |
| 2.00 | oz | Corn oil |
| 4.00 | oz | Port Wine |
| 3.00 | oz | Dried Cherries , rehydrated |
| 8.00 | oz | Knorr Red Wine Flavored Demi-Glace Sauce Mix 8 x 16 OZ , prepared |
| 1.00 | oz | Butter |
| *Five-Spice Powder is a combination of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. |
Preparation
1. Preheat oven to 400°F. Season chicken with salt and pepper; coat with five-spice powder.
2. Heat oil in sauté pan, sear chicken breast over medium heat.
3. Finish chicken breast in oven until an internal temperature of 160°F is reached. Remove from oven and let rest 3 to 4 minutes.
4. Remove chicken from pan. Deglaze pan juices with port wine; add dried cherries and prepared KNORR® Red Wine Flavored Demi-Glace Sauce. Reduce sauce until desired consistency is reached. Finish sauce with butter.
5. Thinly slice chicken breast and serve over jasmine rice. Top with julienne vegetables.
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