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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.8
  • Total Fat: 5.4 g
  • Cholesterol: 82.5 mg
  • Sodium: 517.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 35.3 g

View full nutritional breakdown of Sauteed Chicken w/ Balsamic Vinegar calories by ingredient
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Sauteed Chicken w/ Balsamic Vinegar

Submitted by: JIMCROCE

Introduction

Tasty Chicken from Diabetic Living Magazine. Tasty Chicken from Diabetic Living Magazine.
Number of Servings: 4

Ingredients

    4 4 ounce skinless, boneless chicken breast halves
    1/4 cup whole wheat flour
    1 tbl olive oil
    1/2 cup finely chopped onion (yellow or sweet)
    1/2 cup dry white wine (or reduced-sodium chicken broth)
    4 Sprigs fresh thyme
    1 1/4 cups reduced-sodium chicken broth
    1/4 cup balsamic vinegar
    salt and pepper

Directions

1. Preheat oven to 375. Sprinkle Chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

2. In a skillet, heat oil over medium-high heat. Add chicken. Cook 4 to 6 minutes or until golden, turning once.

3. Transfer chicken to a nonstick baking sheet, or a foil-lined sheet. Bake until cooked (about 10 min. until chicken reaches 170 degrees when tested).

4. Meanwhile, for sauce: Add onion to the skillet; cook and stir 3 minutes. Remove skillet from heat. Carefully add wine and thyme. Bring to boil and reduce heat. Boil gently, uncovered 2 minutes or until wine is reduced by half. Add broth. Return to boiling: reduce heat. Boil gently, uncovered, 10 minutes or until broth reduces to about 1/3 cup. Stir in vinegar.

5. Remove and discard sprigs. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. If desired, garnish with additional thyme sprigs.

Number of Servings: 4

Recipe submitted by SparkPeople user JIMCROCE.






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