Chicken Breasts With Balsamic Vinegar Sauce Recipe

Chicken Breasts With Balsamic Vinegar Sauce Recipe Ingredients :

2.00 ea Whole skinless & boneless c
Olive oil cooking spray
1.00 sm Onion, about 3 oz., chopped
1.00 cl Garlic, finely chopped
0.50 lb Fresh mushrooms, sliced
0.33 c Balsamic vinegar
0.50 c Dry white wine
Freshly ground pepper to taste
0.50 ts Salt - optional
1.00 tb Fresh rosemary leaves OR 1
1.00 ts Unsalted butter
Fresh rosemary sprigs for garnish

Chicken Breasts With Balsamic Vinegar Sauce Recipe Instructions :

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
copyright 1993, ISBN #0-553-08760-6. Formatted into MM
by Ursula R. Taylor.
Almost every French bistro serves a version of this
homey dish. Our recipe uses balsamic vinegar and fresh
rosemary for a wonderfully simple and slightly Italian
variation. Serve with steamed or boiled potatoes and a
salad of baby lettuce.
Remove all visible fat from chicken. Spray a large
nonstick skillet with cooking spray. Brown chicken
breasts over medium-high heat for 3 minutes per side.
Transfer chicken to a plate. Add onion, garlic, and
mushrooms to same skillet. Reduce heat to low and
saute until onion is translucent but not browned,
about 3 minutes. Add vinegar, wine, pepper, salt, and
rosemary. Bring mixture to a simmer. Return chicken
pieces to skillet. Cover and simmer until chicken
breasts are cooked through, about 20 minutes.
Transfer chicken to a heated serving platter. Cook
sauce over high heat until reduced to about 1/2 cup.
Remove from heat and whisk in butter. Pour sauce over
chicken; garnish with rosemary sprigs.
Makes 4 servings.
PER SERVING: calories - 200, protein - 28 g,
carbohydrate - 11 g, fat - 4 g, calories from fat -
18%, dietary fiber - 1 g, cholesterol - 74 mg, sodium
337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3
low-fat meat and 2 vegetables.



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

4 : Servings