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Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther Photo by: Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Balsamic and Shallot Chicken Breasts

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.

Cooking Light JUNE 2012

  • Yield: Serves 6 (serving size: 1 chicken breast half and about 2 tablespoons sauce)
  • Hands-on:23 Minutes
  • Total:43 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 42.6g
  • Carbohydrate: 6.9g
  • Fiber: 0.4g
  • Cholesterol: 105mg
  • Iron: 1.8mg
  • Sodium: 372mg
  • Calcium: 39mg
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Balsamic and Shallot Chicken Breasts recipe

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