Ingredients for Chicken Breasts With Balsamic Vinegar Sauce
- Chicken Breast
- Olive Oil Flavored Cooking Spray
- Onions
- Garlic Clove
- Mushroom
- 1/4 cup balsamic vinegar
- Dry White Wine
- Fresh Ground Pepper
- 1/4 teaspoon salt
- Fresh Rosemary Leaf
- Unsalted Butter
- Rosemary Sprig
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How to Make Chicken Breasts With Balsamic Vinegar Sauce
- Remove visible fat from 2 (6-ounce) boneless, skinless chicken breasts.
- Lightly spray a large nonstick skillet with cooking spray.
- Brown chicken breasts over medium-high heat for 3 minutes per side. Season with salt and pepper.
- Transfer chicken to a plate.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 cup sliced mushrooms to the skillet.
- Reduce heat to low and sauté until the onion is translucent but not browned, about 3 minutes.
- Add 1/4 cup balsamic vinegar, 1/4 cup dry white wine (optional), 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 2 sprigs fresh rosemary.
- Bring the mixture to a simmer.
- Return chicken breasts to the skillet.
- Cover and simmer until the chicken is cooked through, about 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a heated serving platter.
- Cook the sauce over high heat, uncovered, until reduced to about 1/2 cup, about 5-7 minutes.
- Remove from heat and whisk in 1 tablespoon of butter.
- Pour the sauce over the chicken.
- Garnish with fresh rosemary sprigs and serve immediately with steamed potatoes and a baby lettuce salad.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
10g
Carbs
1g
