Chicken Breasts With Balsamic Vinegar Recipe

Chicken Breasts With Balsamic Vinegar Recipe Ingredients :

1 1/2 lb boneless, skinless chicken breasts
1 cup white wine
1/2 cup freshly squeezed orange juice
1/2 cup balsamic vinegar
1/2 cup golden raisins
1/2 cup dried currants
2 tbsp extra-virgin olive oil
1 tbsp grated lemon zest
2 tbsp grated orange zest
2 tbsp chopped fresh tarragon (or 1/4 teas, poon dried)
1/4 tsp salt
1/4 tsp freshly ground white pepper

Chicken Breasts With Balsamic Vinegar Recipe Instructions :

Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
butcher do it).

Pour the wine into a skillet and bring to a boil over medium-high heat. Add
the chicken breasts, reduce the heat to a simmer, and poach the chicken for
5 to 7 minutes, Remove with a slotted spoon and set aside, reserving the
wine.

Meanwhile, bring the orange juice and vinegar to a boil in a small
saucepan. Remove from the heat and add the raisins and currants; let them
soak for 15 minutes.

Add the reserved wine and the remaining ingredients to the orange juice
pan; bring to a boil over high heat. Reduce the heat and simmer, uncovered,
until the mixture is reduced by half.

Cut the chicken fillets into slices. Pour the sauce over the chicken and
let it sit at room temperature for at least an hour before serving. The
dish can then be reheated, served room temperature, or chilled.

NOTE: The dish can be prepared up to 2 days in advance and reheated slowly
or served cold or chilled.

Makes 6 servings.

Nutrient Value per Serving: 336 Calories, 9 g Fat, 2 g Saturated Fat, 36 g
Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg Sodium.

6 : Servings