Chicken with Coffee Glaze



Ingredients


(Serves 4)

5 tablespoons unsalted butter, divided
2 shallots, minced
½ cup dark brown sugar
½ cup cider vinegar
½ cup sherry
¼ cup hoisin sauce
½ cup strongly brewed coffee
3 tablespoons honey
1 tablespoon olive oil
4 chicken breasts, boneless and skinless
2 scallions, thin slant cut for garnish

Method
Preheat oven to 350°F.

Melt 2 tablespoons of butter in medium sized heavy bottomed pot over medium high heat. Add the shallots and sauté until translucent. Add the brown sugar, cider vinegar, sherry, hoisin sauce, brewed coffee, and honey. Simmer until a thin syrup-like consistency is formed, about 10 to 12 minutes.

Meanwhile, heat 1 tablespoons of butter and the olive oil in a sauté pan. Season the chicken generously with salt and pepper. Sauté until browned on both side. Finish the chicken in the oven until the internal temperature reads 165°F, approximately 15 to 20 minutes.

When the sauce is reduced, remove from the heat and stir in the remaining butter. Season with salt and pepper to taste. Serve the sauce over the cooked chicken.

Directions


Preheat oven to 350°F.

Melt 2 tablespoons of butter in medium sized heavy bottomed pot over medium high heat. Add the shallots and sauté until translucent. Add the brown sugar, cider vinegar, sherry, hoisin sauce, brewed coffee, and honey. Simmer until a thin syrup-like consistency is formed, about 10 to 12 minutes.

Meanwhile, heat 1 tablespoons of butter and the olive oil in a sauté pan. Season the chicken generously with salt and pepper. Sauté until browned on both sides. Finish the chicken in the oven until the internal temperature reads 165°F, approximately 15 to 20 minutes.

When the sauce is reduced, remove from the heat and stir in the remaining butter. Season with salt and pepper to taste. Serve the sauce over the cooked chicken.