Chicken & Balsamic Vinegar Sauce

This recipe is another one from Cooking Light magazine’s Dinner Tonight series. I tend to like these recipes, because they’re just simple enough to be weeknight meals, but they’re still complicated enough that I enjoy cooking them. If that makes any sense at all. The original recipe called for sherry vinegar, but I used balsamic, because it’s what we have on hand, and what we like the best.


Chicken & Balsamic Vinegar Sauce
Adapted from Cooking Light Magazine

  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 cup minced shallots
  • 2 cloves of garlic, minced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons balsamic vinegar (can also use Sherry Vinegar)2 tablespoons whipping cream
  • 1 tablespoon chopped fresh parsley

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove from pan; keep warm. Add shallots & garlic to pan; sauté 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Note: I liked this a lot. The small amount of cream and butter is just enough to develop a rich, creamy sauce, but not enough to cause too much damage to your waistline/diet/healthy lifestyle. I served this with mashed potatoes–and the sauce was great on the potatoes too!

I used fresh parsley, and I think it was worth it. It really brightened the flavors of the sauce, but if you don’t have fresh parsley on hand, I’m sure other fresh herbs would work, and of course, dry herbs will work in a pinch. Remember, if you’re making substitutions:¬† you don’t need anywhere near as much of a dried herb as you do a fresh one.

I know I say this about a lot of things, but I’m sure we’ll have this again. Everyone was pleased.

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