Chicken with Balsamic Vinegar
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.5
- Total Fat: 16.6 g
- Cholesterol: 75.8 mg
- Sodium: 732.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.2 g
- Protein: 20.0 g
View full nutritional breakdown of Chicken with Balsamic Vinegar calories by ingredient
Introduction
Don't let the balsamic vinegar fool you. This dish is in no way tart but actually quite delicious and healthy. Don't let the balsamic vinegar fool you. This dish is in no way tart but actually quite delicious and healthy.Number of Servings: 4
Ingredients
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8 boneless, skinless chicken thighs
3/4 lb mushrooms, quartered
2 tbsp cornstarch
3/4 tsp each salt and pepper
3 tbsp olive oil
6 garlic cloves, sliced
6 tbsp balsamic vinegar
1 1/2 cups chicken broth
1 bay leaf
1/4 tsp thyme
1 tbsp butter
Directions
Season the cornstarch with half the salt and pepper and dredge the chicken in it. Shake off excess cornstarch.
Heat oil in a heavy skillet and cook the chicken over moderately high heart until nicely browned on one side, about 3 minutes.
Add the garlic cloves. Turn the chicken pieces over and scatter the mushrooms over all.
Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about 3 minutes.
Add the balsamic vinegar, broth, bay leaf, thyme, and the rest of the salt and pepper. Cover closely and cook over moderately high heat for about 10 minutes. Turn pieces occasionally as they cook.
Transfer the chicken to a warm platter and cover will foil.
Let the sauce cook, uncovered, over moderately high heat for about 7 minutes. Swirl in the butter.
Remove the bay leaf and pour the sauce and mushrooms over the chicken and serve.
I prefer to serve this with either steamed vegetables or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LILITHITES.
Heat oil in a heavy skillet and cook the chicken over moderately high heart until nicely browned on one side, about 3 minutes.
Add the garlic cloves. Turn the chicken pieces over and scatter the mushrooms over all.
Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about 3 minutes.
Add the balsamic vinegar, broth, bay leaf, thyme, and the rest of the salt and pepper. Cover closely and cook over moderately high heat for about 10 minutes. Turn pieces occasionally as they cook.
Transfer the chicken to a warm platter and cover will foil.
Let the sauce cook, uncovered, over moderately high heat for about 7 minutes. Swirl in the butter.
Remove the bay leaf and pour the sauce and mushrooms over the chicken and serve.
I prefer to serve this with either steamed vegetables or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LILITHITES.