Chicken Breasts With Balsamic Vinegar Sauce

Servings: 4
Ingredients:

2 ea Whole skinless and boneless                Freshly ground pepper to
-chicken breasts, about                  -taste
-1/2 pound                        1/2 ts Salt - optional
Olive oil cooking spray             1 tb Fresh rosemary leaves OR 1
1 sm Onion, about 3 oz., chopped              -tsp. dried
1 cl Garlic, finely chopped              1 ts Unsalted butter
1/2 lb Fresh mushrooms, sliced                  Fresh rosemary sprigs for
1/3 c  Balsamic vinegar                         -garnish
1/2 c  Dry white wine

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Almost every French bistro serves a version of this homey dish. Our
recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple
and slightly Italian variation. Serve with steamed or boiled potatoes and a
salad of baby lettuce.
Remove all visible fat from chicken. Spray a large nonstick skillet with
cooking spray. Brown chicken breasts over medium-high heat for 3 minutes
per side. Transfer chicken to a plate. Add onion, garlic, and mushrooms to
same skillet. Reduce heat to low and saute until onion is translucent but
not browned, about 3 minutes. Add vinegar, wine, pepper, salt, and
rosemary. Bring mixture to a simmer. Return chicken pieces to skillet.
Cover and simmer until chicken breasts are cooked through, about 20
minutes.
Transfer chicken to a heated serving platter. Cook sauce over high heat
until reduced to about 1/2 cup. Remove from heat and whisk in butter. Pour
sauce over chicken; garnish with rosemary sprigs.
Makes 4 servings.
PER SERVING: calories - 200, protein - 28 g, carbohydrate - 11 g, fat -
4 g, calories from fat - 18%, dietary fiber - 1 g, cholesterol - 74 mg,
sodium 337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3 low-fat meat and 2
vegetables.

—–