Ingredients
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1/2
-
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3
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1
-
1/2
-
1/2
-
1/2
-
-
1/2
-
1
-
1
-
-
-
-
Directions
Chicken Breasts With Balsamic Vinegar Sauce, 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 :-), This was delicious and really easy I added a tiny bit of lemon juice to the vinegar mix, and I skipped the butter at the end Make sure you deglase the pan to get all the delicious bits :), 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 🙂
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Steps
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1
Done
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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. |
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2
Done
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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. |
