Sauteed Chicken w/ Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 4 ounce skinless, boneless chicken breast halves1/4 cup whole wheat flour1 tbl olive oil1/2 cup finely chopped onion (yellow or sweet)1/2 cup dry white wine (or reduced-sodium chicken broth)4 Sprigs fresh thyme1 1/4 cups reduced-sodium chicken broth1/4 cup balsamic vinegarsalt and pepper
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.
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.
Nutritional Info 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
Member Reviews