Caraway Chicken Breasts

This recipe is a test to see if I can cook chicken breasts.

CARAWAY CHICKEN

BREASTS WITH SWEET-AND-SOUR RED CABBAGE
PREP 35 minutes
TOTAL 35 minutes
2 SERVINGS Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.
CALORIES 402 FAT 21 g FIBER 4 g

I teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2½ tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Chopped fresh chives (optional)

Sprinkle caraway and ¼ 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; saute until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and ¼ 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.