Pineapple and Cardamom Chicken with Mint

This was an interesting dish. It was good, but it was very sweet. I'm not sure that the combination of flavors works so well for a main course. It wasn't bad, but it's definitely not something I'll make again.

Pineapple and Cardamom Chicken with Mint
Bon Appétit May 2007

Makes 4 servings

1 teaspoon ground cardamom
¾ teaspoon salt
1 teaspoon (packed) finely grated lemon peel
4 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
½ large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups)
¾ cup low-salt chicken broth
½ cup pineapple juice
½ cup fresh mint leaves

Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.

MacGourmet Rating: 3 Stars

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