View Full Version : Balsamic chicken

09-05-2011, 11:58 AM
Balsamic Chicken

About This Recipe
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Cook Time: 30 mins

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http://www.joybauer.com/Images/publicsite/foodcures/img-top-nutrition-facts.gif Amount Per Serving
Calories: 255
Total Fat: 3 g
Saturated Fat: 0.5 g
Cholesterol: 95 mg
Sodium: 130 mg
Total Carbohydrate: 15 g
Dietary Fiber: 3 g
Protein: 40 g


1 large onion(s), yellow, thinly sliced
1 large pepper(s), red, bell, sliced
4 garlic, cloves, minced (may substitute 1 teaspoon garlic powder)
4 chicken, breast, boneless, skinless, medium-thin (may substitute 8 chicken tenders)
1/2 cup(s) vinegar, balsamic, (use a good-quality, aged variety if possible)
1 can(s) tomatoes, diced, (15-ounce) with liquids, preferably no salt added

1. Liberally coat a large sauté pan with oil spray, and preheat it over medium-high heat. Add the onion, bell pepper, and garlic (or sprinkle in the garlic powder if using). Sauté for 3 to 5 minutes, until the onions and peppers begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
2. Add the chicken to the pan and sauté for about 4 minutes on each side or until lightly browned.
3.Add the balsamic vinegar and canned tomatoes. Reduce the heat to medium-low, cover, and cook for about 20 minutes, stirring occasionally. Season with optional salt, pepper, and red pepper flakes to taste.

09-18-2011, 12:50 AM
I made this recipe tonight. It was alright, but could have been better. I'd cut down the amount of balsamic vinegar. The recipe called for a half cup, but I think a quarter cup would be better. This is one case where healthy just isn't that great tasting.

09-21-2011, 03:38 PM
Balsamic vinegar is strong. I use it in tomato sauce, and use less than the recipe calls for.

09-21-2011, 03:53 PM
I think that I would cook the sauce longer and on a low heat probably with the vegetables to allow the flavours to develop and give a richer taste, then cook the chicken separately and pour it over like a gravy. A pinch of sugar with the tomatoes would help too.