PIONEER WOMAN ROASTED BONELESS CHICKEN BREAST RECIPES

Steps:

• Mix the soy sauce, sherry, brown sugar, cornstarch, and ginger in a small bowl. Pour about a third of the mixture over the chicken in a large bowl and toss with your hands; set aside. Reserve the remaining liquid.
• Heat the peanut oil in a large cast-iron skillet or wok over high heat. Add the snow peas and stir-fry for 45 seconds. Remove to a plate and set aside.
• Let the skillet get very hot again. Using tongs, add the chicken mixture, leaving most of the marinade in the bowl. Spread out the chicken as you add it to the pan but do not stir for a good minute so the chicken gets nice and brown on the bottom. Then flip the chicken and cook through, tossing occasionally, 5 to 6 minutes.
• Add ½ cup water, the reserved marinade, and the snow peas to the skillet. Cook over high heat, stirring, for 30 seconds, then turn off the heat. (The sauce will thicken as it sits.) Season with salt only if it needs it. Serve over rice and top with red pepper flakes and cashews, if desired. Serve with more soy sauce. 

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.