Ingredients:
2 whole chicken breasts, boned
1 and halved
1 salt and freshly ground
1 pepper
2 tbsp butter, divided
1 tbsp vegetable oil
1 tbsp finely chopped shallots
3 tbsp balsamic vinegar
1 1/2 cup chicken broth
2 tsp finely chopped fresh
1 marjoram
Instructions:
Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil
in large heavy frypan over high heat. Add chicken, skin-side down,
and cook until skin is crisp. Reduce heat to medium-low; turn chicken
breasts over and cook until chicken is no longer pink inside, about
12 minutes. Transfer chicken to heated platter and keep warm in oven.
Pour off all but 1 tb fat from frypan. Add shallots and cook over
medium-low heat for 3 minutes or until translucent, scraping up any
browned bits. Add vinegar and bring to a boil. Boil for 3 minutes or
until reduced to a glaze, stirring constantly. Add broth and boil
until reduced to 1/2 cup, stirring occasionally. Season to taste with
salt and pepper.
Remove sauce from heat and whisk in remaining 1 tb butter and
marjoram. Whisk in any juices from chicken. Spoon sauce over chicken
and serve immediately.
Makes 4 servings. Source: The Vancouver Sun Sept 21/94
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken Breasts With Balsamic Vinegar Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
