Home
Events
Portal
Latest images
Register
Log in
Hi...
We had this chicken for dinner last night and it was excellent! I had some raspberry balsamic vinegar so I used it....YUM!! This would be great to make for company...your guests would think that you are a gourmet chef!! I served it with Green Beans Provence (recipe to follow) and it was excellent too. Between the chicken and the green beans there was a lot of flavor going on!
Enjoy!
hugs,
peg
Balsamic Chicken Breasts
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
In a large resealable plastic bag, combine the flour, pepper and salt. Add
chicken, one piece at a time, and shake to coat. In a large nonstick skillet
coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes
on each side or until juices run clear. Remove and keep warm. In the same pan,
cook onion until tender. Add water, stirring to loosen browned bits. Add the
vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is
slightly thickened. Serve with chicken.
Yield: 4 servings.
Recipe source: Taste of Home Healthy Cooking magazine, April/May, 2009, submitted by Denise Johanowicz of Madison, Wisconsin
http://www.tasteofhome.com/recipes/Balsamic-Chicken-Breasts
We had this chicken for dinner last night and it was excellent! I had some raspberry balsamic vinegar so I used it....YUM!! This would be great to make for company...your guests would think that you are a gourmet chef!! I served it with Green Beans Provence (recipe to follow) and it was excellent too. Between the chicken and the green beans there was a lot of flavor going on!
Enjoy!
hugs,
peg
Balsamic Chicken Breasts
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
In a large resealable plastic bag, combine the flour, pepper and salt. Add
chicken, one piece at a time, and shake to coat. In a large nonstick skillet
coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes
on each side or until juices run clear. Remove and keep warm. In the same pan,
cook onion until tender. Add water, stirring to loosen browned bits. Add the
vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is
slightly thickened. Serve with chicken.
Yield: 4 servings.
Recipe source: Taste of Home Healthy Cooking magazine, April/May, 2009, submitted by Denise Johanowicz of Madison, Wisconsin
http://www.tasteofhome.com/recipes/Balsamic-Chicken-Breasts