Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Preparation Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired. Per serving: 402.0 kcal calories, 46.7 % calories from fat, 20.9 g fat, 5.0 g saturated fat, 80.9 mg cholesterol, 25.3 g carbohydrates, 3.6 g dietary fiber, 15.7 g total sugars, 21.6 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit

Preparation Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired. Per serving: 402.0 kcal calories, 46.7 % calories from fat, 20.9 g fat, 5.0 g saturated fat, 80.9 mg cholesterol, 25.3 g carbohydrates, 3.6 g dietary fiber, 15.7 g total sugars, 21.6 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit