Chicken Breasts With Balsamic Vinegar Recipe
Servings: 6
Ingredients
- 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 brown raisins
- 1/2 c. Dry currants
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Grated lemon zest
- 2 Tbsp. Grated orange zest
- 2 Tbsp. Minced fresh tarragon (or possibly 1/4 tsp. dry)
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd white pepper
Directions
- Lb. the chicken fillets to a uniform thickness of 1/3 inch (or possibly have the butcher do it).
- Pour the wine into a skillet and bring to a boil over medium-high heat. Add in the chicken breasts, reduce the heat to a simmer, and poach the chicken for 5 to 7 min, 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 in the raisins and currants; let them soak for 15 min.
- Add in 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, till the mix 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 possibly chilled.
- NOTE: The dish can be prepared up to 2 days in advance and reheated slowly or possibly served cool or possibly chilled.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 50 | 19% |
| Total Fat 5.61g | 7% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 155mg | 6% |
| Potassium 526mg | 15% |
| Total Carbs 27.5g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 21.56g | 14% |
| Protein 18.44g | 30% |
