Balsamic Glazed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 255.4
- Total Fat: 9.4 g
- Cholesterol: 73.5 mg
- Sodium: 272.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.8 g
- Protein: 27.4 g
View full nutritional breakdown of Balsamic Glazed Chicken Breasts calories by ingredient
Introduction
Great flavor and low calories - a great alternative when you're tired of plain old chicken breasts. Great flavor and low calories - a great alternative when you're tired of plain old chicken breasts.Number of Servings: 4
Ingredients
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1.5 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced finely
1 pound boneless chicken breasts
1/4 cup balsamic vinegar
1 cup low-sodium chicken broth
2 Tbsp. honey
1 Tbsp butter, unsalted
kosher salt and freshly ground black pepper to taste
Directions
1. Heat half of olive oil in large frying pan over medium heat. Add chopped onion and garlic. Cook until vegetables are soft. Remove mixture to bowl and reserve.
2. Pound chicken breasts to a thickness of 1/4 inch (if not already thinly sliced).
3. Add remaining oil to pan, season chicken breasts on both sides with salt and pepper and add to skillet. Cook until browned on both sides flipping once (cooking time will depend on the thickness of the breasts).
4. Remove to plate. Cover with foil to keep warm.
5. Add reserved onions and garlic back to pan along with vinegar, chicken broth and honey. Bring to a boil, deglazing the pan while scraping any browned bits from the pan bottom. Reduce heat to medium low and let simmer until liquid is reduced by half.
6. Stir in butter. When butter is melted, add chicken breasts back to skillet and heat a minute or two, just until warmed. Serve immediately.
7. Makes 4 - 4 oz. chicken portions.
Number of Servings: 4
Recipe submitted by SparkPeople user SPACECOASTLIFE.
2. Pound chicken breasts to a thickness of 1/4 inch (if not already thinly sliced).
3. Add remaining oil to pan, season chicken breasts on both sides with salt and pepper and add to skillet. Cook until browned on both sides flipping once (cooking time will depend on the thickness of the breasts).
4. Remove to plate. Cover with foil to keep warm.
5. Add reserved onions and garlic back to pan along with vinegar, chicken broth and honey. Bring to a boil, deglazing the pan while scraping any browned bits from the pan bottom. Reduce heat to medium low and let simmer until liquid is reduced by half.
6. Stir in butter. When butter is melted, add chicken breasts back to skillet and heat a minute or two, just until warmed. Serve immediately.
7. Makes 4 - 4 oz. chicken portions.
Number of Servings: 4
Recipe submitted by SparkPeople user SPACECOASTLIFE.
Member Ratings For This Recipe
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RUBYJULES
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DAKOTATURTLE
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DTRMNEDME