For a richer flavor, use a high-quality balsamic vinegar. Toast pine nuts in a dry pan over medium heat until golden brown and fragrant, about 3-5 minutes, watching carefully to prevent burning. Adjust the amount of cayenne pepper to suit your spice preference. Serve with a side of rice or couscous to soak up the delicious sauce.
Chicken Agrodolce
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS10
Experience the captivating dance of sweet and sour with this exquisite Chicken Agrodolce. Tender chicken breasts are transformed by a vibrant reduction sauce, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol117 mg
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Fiber1 g
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Protein47 g
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Saturated Fat2 g
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Sodium684 mg
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Sugar14 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Dredge each chicken breast in flour, ensuring an even coating. Shake off any excess. (Prep time: 5 minutes)
02
Step
10 mins
Heat olive oil in a large skillet over medium-high heat. Add the floured chicken breasts, along with garlic cloves, chopped ginger, and bay leaves. Cook until chicken is golden brown on both sides, approximately 5 minutes per side. (Cook time: 10 minutes)
03
Step
5 mins
In a separate saucepan, combine dry white wine, balsamic vinegar, and honey. Bring to a simmer over medium heat, stirring occasionally, until the sauce has reduced by half, about 5 minutes. (Cook time: 5 minutes)
04
Step
10 mins
Add orange juice, lemon juice, salt, ground black pepper, and cayenne pepper to the simmering sauce. Continue to cook until the sauce has further reduced, reaching a syrupy consistency (reduced by about 2/3), approximately 10 minutes. (Cook time: 10 minutes)
05
Step
3 mins
Strain the reduction sauce through a fine-mesh sieve to remove solids (garlic, ginger, and bay leaves), resulting in a smooth and refined sauce. (Prep time: 3 minutes)
06
Step
20 mins
Pour the strained reduction sauce over the browned chicken in the skillet. Sprinkle toasted pine nuts evenly over the chicken. Reduce heat to medium-low, cover, and simmer until chicken is cooked through and no longer pink in the center, about 20 minutes. (Cook time: 20 minutes). An instant-read thermometer inserted into the thickest part of the breast should register at least 165°F (74°C).
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Rupert Muller
Jun 30, 2025This recipe is a keeper. My family loved it!
Eliza Veum
Jun 30, 2025The straining step is crucial for a smooth and elegant sauce.
Kaylah Streich
Jun 27, 2025I added a pinch of red pepper flakes for extra heat, and it was perfect.
Vivianne Yost
Jun 24, 2025Absolutely amazing! The sauce is so complex and flavorful.
Octavia Windler
Jun 21, 2025Easy to follow and the results were restaurant quality!