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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (356g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar |
||
| Calories 182 | ||
| Calories from Fat 63 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 151mg | 6% | |
| Potassium 320mg | 9% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 27.7g | 55% | |
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Balsamic Chicken
By: UnknownChef86
Jul 25, 2001
Delicious chicken dish for a nice, simple, light meal. Note:This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it. Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.
SERVES 4
Ingredients
- 4 boneless skinless chicken breast halves (see note in intro)
- 2 teaspoons lemon-pepper seasoning
- 1 1/2 teaspoons extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup chicken broth
- 2 garlic cloves, minced
- 4 teaspoons butter
- parsley sprig
- cherry tomatoes
Directions
1
On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges).2
Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.3
In a large frying pan, pour oil and heat to medium temperature.4
Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.5
Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.6
Add butter; stir to melt.7
Place chicken on serving dish and spoon sauce over chicken.8
Garnish with parsley sprigs and cherry tomatoes.
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Featured Reviews for This Recipe
From: rebellemichelle
On Jul 20, 2008
This was really good. I followed the recipe exactly except I marinated the chicken in low fat italian for about half an hour before I cooked them. I also skipped the butter in sauce. I will make this again.
From: Chef #884657
On Jul 7, 2008
My family loved this recipe. I was so happy to find a balsamic chicken recipe that was smoother in taste than the typical B.V. and dijon mustard sauce you normally run across.
From: s'kat
On Sep 6, 2001
Incredibly easy and absolutely delicious! I was out of lemon-pepper, so substituted fresh lime juice and fresh ground pepper; amazingly, I was also out of chicken broth, so used apple juice and a splash of red wine as the mixture was reducing. I will definitely make this one again... and probably double the sauce next time!
From: Hugh C
On Aug 15, 2001
Very easy and quick to make. Was a little unsure when we started out how it was going to be! But man o man, it was GOOD! Many compliments to the chef! Seeing that I was the chef, I was happy! CAUTION: Children do NOT like the smell of cooked balsamic vinegar. It really stinks the house up! I may have scarred my 3 boys for life! BUT it was worth it! Great dish!!
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