Balsamic chicken and broccoli
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Balsamic chicken and broccoli
  Chicken    Broccoli    Diabetic    Vegetables    Poultry  
Last updated 6/12/2012 12:54:56 AM. Recipe ID 16890. Report a problem with this recipe.
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      Title: Balsamic chicken and broccoli
 Categories: Diabetic, Main dish, Poultry, Vegetables
      Yield: 1 Servings
 
      1 tb Oil; olive
      2 cl Garlic;
    1/2 sm Onion;
      2 tb Shallots;
    1/4 c  Wine; white
      2    Chicken breasts;
      3 tb Balsamic vinegar;
      2 c  Broccoli spears;
      1 c  Mushroom;
    1/3 c  Chicken stock;
    1/4 ts Salt;
           Pepper, black;
 
  Keywords: Chicken, Healthy, Main dish Servings: 1
  
  Notes:  Mince garlic.  Thinly slice onion, then cut into thirds. Cut
  chicken into strips. Mushrooms should be oyster or shittake, sliced
  or left whole, depending on the type. Heat the oil in a heavy pot.
  Add the garlic, onion, and shallots, and cook until light golden.
  Keep the pot covered between stirrings and use a tablespoon or so of
  the wine if more liquid is needed. Add the strips of chicken and
  enough of the wine to keep the meat from sticking to the pot. Cook
  until the chicken is white all the way through, about 5 to 7 minutes
  (use more wine, if needed). Remove the chicken and sauteed vegetables
  with a slotted spoon. Add the vinegar to the pot, increase the heat,
  and stir with a wooden spoon, scraping bits from the bottom, until
  the liquid is reduced to about half its volume. Reduce the heat.
  Return the chicken and sauteed vegetables to the pot, add the
  broccoli, mushrooms, stock, remaining wine, and salt. Cook at a
  gentle simmer until the broccoli turn bright green. Serve over pasta
  or brown rice, and dust with pepper. Protein: 30 grams Carb: 8 grams
  Sodium: 224 mg From: For Goodness' Sake, by Terry Joyce Blonder
  Recipe found in CSPI's Nutrition Action Newsletter, April, 1991
 




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Recipe ID 16890 (Apr 03, 2005)

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