Pineapple and Cardamom Chicken with Mint
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Ingredients
- 1 teaspoon ground cardamom
- 1 teaspoon (packed) finely grated lemon peel
- 4 skinless boneless chicken breast halves
- 4 tablespoons (1/2 stick) butter, divided
- 1/2 large pineapple, peeled, cored, cut into 1/2-inch cubes (about 2 cups)
- 3/4 cup low-salt chicken broth
- 1/2 cup fresh mint leaves
Recipe Preparation
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.