Chicken Breasts With Balsamic Vinegar Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Almost every French bistro serves a version of this homey dish. This recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation. Served with steamed or boiled potatoes and a salad of baby lettuces. From The Joslin Diabetes Gourmet Cookbook. Low cal, low sodium, low carb, lowfat but NOT low in flavor. :-) Ingredients:
1/2 lb chicken breast, halved (boneless, skinless) |
olive oil flavored cooking spray |
3 ounces onions, finelychopped (1 small onion) |
1 garlic clove, finely chopped |
1/2 lb mushroom, fresh, sliced |
1/2 cup balsamic vinegar |
1/2 cup dry white wine |
fresh ground pepper |
1/2 teaspoon salt |
1 tablespoon fresh rosemary leaf (or one teaspoon crushed, dried) |
1 teaspoon unsalted butter |
fresh rosemary sprig (to garnish) |
Directions:
1. 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 aer cooked through, about 20 minutes.
2. 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.
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