Balsamic and Shallot Chicken Breasts

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Balsamic & Shallot Chicken BreastsRecipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Chef Boyce remembers his father's chicken from weekly family barbecues when he was a kid. Our take amps up flavor with a balsamic reduction and cooks it stovetop for better control over doneness.
Serves 6 (serving size: 1 chicken breast half and about 2 tablespoons sauce)


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6 (8-ounce) bone-in chicken breast halves, skinned
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil, divided
1/4 cup chopped shallots
3 garlic cloves, chopped
1 chopped seeded plum tomato
1 1/2 teaspoons tomato paste
1/2 cup fat-free, lower-sodium chicken broth
2/3 cup balsamic vinegar
1/4 cup chopped green onions


Hands-on: 23 Minutes
Total: 43 Minutes

1. Preheat oven to 350°.

2. Sprinkle the chicken evenly with pepper and salt. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan. Add chicken, meat-side down; cook 7 minutes or until browned. Turn chicken over; cook 3 minutes. Place chicken on a jelly-roll pan. Bake at 350° for 23 minutes or until done.

3. Return the pan to medium-high heat. Add remaining oil, shallots, and garlic; sauté for 1 minute, stirring constantly. Add tomato and tomato paste; sauté for 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add vinegar; reduce heat to medium-low, and cook 20 minutes or until reduced to 2/3 cup, stirring occasionally. Serve sauce with chicken. Sprinkle with green onions.

Created date

May 2012

Nutritional Information

Calories 250
Fat 4.6 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 42.6 g
Carbohydrate 6.9 g
Fiber 0.4 g
Cholesterol 105 mg
Iron 1.8 mg
Sodium 372 mg
Calcium 39 mg