Chicken Breasts With Balsamic Vinegar Sauce Recipe

Chicken Breasts With Balsamic Vinegar Sauce Recipe Ingredients :

2 each whole skinless & boneless chicken b, reasts, about 1/
1 olive oil cooking spray
1 small onion, about 3 oz., chopped
1 cl garlic, finely chopped
1/2 lb fresh mushrooms, sliced
1/3 cup balsamic vinegar
1/2 cup dry white wine
1 freshly ground pepper to taste
1/2 tsp salt - optional
1 tbsp fresh rosemary leaves or 1 tsp. dri, ed
1 tsp unsalted butter
1 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.

4 : Servings