Chicken breasts with balsamic vinegar
Chicken Vinegar Diabetic Sauces Poultry
Last updated 6/12/2012 12:54:56 AM. Recipe ID 16892. Report a problem with this recipe.
Title: Chicken breasts with balsamic vinegar
Categories: Diabetic, Poultry, Main dish, Sauces
Yield: 6 Servings
1 1/2 lb Boneless, skinless chicken
1 c White wine
1/2 c Freshly squeezed orange
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
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
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