Title: Chicken breasts with balsamic vinegar
 Categories: Diabetic, Poultry, Main dish, Sauces
      Yield: 6 Servings
 
  1 1/2 lb Boneless, skinless chicken
           -breasts
      1 c  White wine
    1/2 c  Freshly squeezed orange
           -juice
    1/2 c  Balsamic vinegar
    1/2 c  Golden raisins
    1/2 c  Dried currants
      2 tb Extra-virgin olive oil
      1 tb Grated lemon zest
      2 tb Grated orange zest
      2 tb Chopped fresh tarragon (or
           -1/4 teaspoon dried)
    1/4 ts Salt
    1/4 ts Freshly ground white pepper
 
  Pound the chicken fillets to a uniform thickness of 1/3 inch (or have
  the butcher do it).
  
  Pour the wine into a skillet and bring to a boil over medium-high
  heat. Add the chicken breasts, reduce the heat to a simmer, and poach
  the chicken for 5 to 7 minutes, Remove with a slotted spoon and set
  aside, reserving the wine.
  
  Meanwhile, bring the orange juice and vinegar to a boil in a small
  saucepan.  Remove from the heat and add the raisins and currants; let
  them soak for 15 minutes.
  
  Add the reserved wine and the remaining ingredients to the orange
  juice pan; bring to a boil over high heat. Reduce the heat and
  simmer, uncovered, until the mixture is reduced by half.
  
  Cut the chicken fillets into slices.  Pour the sauce over the chicken
  and let it sit at room temperature for at least an hour before
  serving. The dish can then be reheated, served room temperature, or
  chilled.
  
  NOTE:  The dish can be prepared up to 2 days in advance and reheated
  slowly or served cold or chilled.
  
  Makes 6 servings.
  
  Nutrient Value per Serving:  336 Calories, 9 g Fat, 2 g Saturated
  Fat, 36 g Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg
  Sodium.