Balsamic and Shallot Chicken Breasts from Cooking Light |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (8 oz) boneless, skinless chicken breasts |
1 teaspoon(s) freshly ground black pepper |
1/2 teaspoon(s) salt |
1 tablespoon(s) olive oil divided |
1/4 cup(s) chopped shallots |
3 clove(s) garlic chopped |
1 plum tomato seeded & chopped |
1 1/2 teaspoon(s) tomato paste |
1/2 cup(s) fat-free, lower-sodium chicken broth |
2/3 cup(s) balsamic vinegar |
1/4 cup(s) chopped green onions |
Directions:
1. Preheat oven to 350 degrees.
2. Sprinkle the chicken evenly with pepper and salt. Heat a large skillet over medium-high heat. Add two teaspoons olive oil to pan. Add chicken and cook 7 minutes, or until browned. Turn chicken over; cook 3 more minutes. Place chicken on a jelly roll pan. Bake at 350 degrees for 23 minutes, or until done.
3. Return the pan to medium-high heat. Add remaining oil, shallots, and garlic; saute for 1 minute, stirring constantly. Add tomato and tomato paste; saute for 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add vinegar; reduce heat to medium-low, and cook for 20 minutes or until reduced to 2/3 cup, stirring occasionally. Serve sauce with chicken. Sprinkle with green onions.
4. CALORIES: 250 FAT: 4.6g (sat:0.9g, mono:2.2g, poly:0.8g) PROTEIN: 42.6g
5. CARB: 6.9g FIBER: 0.4g CHOL: 105mg IRON: 1.8mg SODIUM: 372mg
6. CALC: 39mg
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