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Chicken Breasts With Balsamic Vinegar Sauce

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“Almost every French bistro serves a version of this homey dish. This recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation. Served with steamed or boiled potatoes and a salad of baby lettuces. From The Joslin Diabetes Gourmet Cookbook. Low cal, low sodium, low carb, lowfat but NOT low in flavor. :-)”
READY IN:
35mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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 aer cooked through, about 20 minutes.
  2. 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.

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