Chicken Breasts With Balsamic Vinegar Sauce

Chicken Breasts With Balsamic Vinegar Sauce

Serves: 4
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken Breasts With Balsamic Vinegar Sauce, you'll need:
  • 200 ea Whole skinless & boneless -chicken breasts about -1/2 pound Olive oil cooking spray
  • 100 sm Onion about
  • 3 oz chopped
  • 100 cl Garlic finely chopped 050 lb Fresh mushrooms sliced 033 c Balsamic vinegar 050 c Dry white wine Freshly ground pepper to -taste 050 ts Salt - optional
  • 100 tb Fresh rosemary leaves OR
  • 1 -tsp dried
  • 100 ts Unsalted butter Fresh rosemary sprigs for -garnish

Method

  • Almost every French bistro serves a version of this homey dish
  • Our recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation
  • Serve with steamed or boiled potatoes and a salad of baby lettuce
  • Remove all visible fat from chicken
  • Spray a large nonstick skillet with cooking spray
  • Brown chicken breasts over medium-high heat for 3 minutes per side
  • Transfer chicken to a plate
  • Add onion garlic and mushrooms to same skillet
  • Reduce heat to low and saute until onion is translucent but not browned about 3 minutes
  • Add vinegar wine pepper salt and rosemary
  • Bring mixture to a simmer
  • Return chicken pieces to skillet
  • Cover and simmer until chicken breasts are cooked through about 20 minutes
  • Transfer chicken to a heated serving platter
  • Cook sauce over high heat until reduced to about 1/2 cup
  • Remove from heat and whisk in butter
  • Pour sauce over chicken; garnish with rosemary sprigs
  • Makes 4 servings
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. Copyrright 1993. ISBN #0-553-08760-6.
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