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BALSAMIC CHICKEN AND BROCCOLI

Category:    Chicken
Yield: 1 servings
 
      1 tb Oil, olive                          3 tb Vinegar, balsamic
      2 cl Garlic                              2 c  Broccoli spears
    1/2 sm Onion                               1 c  Mushroom
      2 tb Shallots                          1/3 c  Chicken stock
    1/4 c  Wine, white                       1/4 ts Salt
      2    Chicken breasts                          Pepper, black
 
  
 Mince garlic.  Thinly slice onion, then cut into thirds.  Cut
  chicken into strips. Mushrooms should be oyster or shiitake, sliced or left
  whole, depending on the type. Heat the oil in a heavy pot. Add the garlic,
  onion, and shallots, and cook until light golden. Keep the pot covered
  between stirrings and use a tablespoon or so of the wine if more liquid is
  needed. Add the strips of chicken and enough of the wine to keep the meat
  from sticking to the pot. Cook until the chicken is white all the way
  through, about 5 to 7 minutes (use more wine, if needed). Remove the
  chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the
  pot, increase the heat, and stir with a wooden spoon, scraping bits from
  the bottom, until the liquid is reduced to about half its volume. Reduce
  the heat.  Return the chicken and sauteed vegetables to the pot, add the
  broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle
  simmer until the broccoli turn bright green.  Serve over pasta or brown
  rice, and dust with pepper. Protein: 30 grams Carb: 8 grams Sodium: 224 mg
 

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