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  Recipe Home » Diabetic » Chicken Breasts With Balsamic Vinegar Sauce
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  Chicken Breasts With Balsamic Vinegar Sauce
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
2 each Whole skinless & boneless chicken breasts, about 1/2 pound
Olive oil cooking spray
1 small Onion, about 3 oz., chopped
1 cl Garlic, finely chopped
1/2 lb Fresh mushrooms, sliced
1/3 cup Balsamic vinegar
1/2 cup Dry white wine
Freshly ground pepper to taste
1/2 tsp Salt - optional
1 tbsp Fresh rosemary leaves OR 1 tsp. dried
1 tsp Unsalted butter
Fresh rosemary sprigs for garnish
Instructions:
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders
Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN
#0-553-08760-6. Formatted into MM by Ursula R. Taylor.
Almost every French bistro serves a version of this homey dish. Our
recipe uses balsamic vinegar and fresh rosemary for a wonderfully
simple and slightly Italian variation. Serve with steamed or boiled
potatoes and a salad of baby lettuce.
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 are cooked through, about 20 minutes.
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.
Makes 4 servings.
PER SERVING: calories - 200, protein - 28 g, carbohydrate - 11 g,
fat - 4 g, calories from fat - 18%, dietary fiber - 1 g, cholesterol
~ 74 mg, sodium 337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3
low-fat meat and 2 vegetables.
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