Ingredients

• 1 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
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon (packed) brown sugar
• Chopped fresh chives (optional)

Instructions

1. Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
2. 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.