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CHICKEN BREASTS WITH BALSAMIC VINEGAR

Category:    Chicken, Sauces
Yield: 6 servings
 
  1 1/2 lb Boneless, skinless chicken          2 tb Extra-virgin olive oil
           -breasts                            1 tb Grated lemon zest
      1 c  White wine                          2 tb Grated orange zest
    1/2 c  Freshly squeezed orange             2 tb Chopped fresh tarragon (or
           -juice                                   -1/4 teaspoon dried)
    1/2 c  Balsamic vinegar                  1/4 ts Salt
    1/2 c  Golden raisins                    1/4 ts Freshly ground white pepper
    1/2 c  Dried currants                 
 
  Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
  butcher do it).
  
  Pour the wine into a skillet and bring to a boil over medium-high heat. Add
  the chicken breasts, reduce the heat to a simmer, and poach the chicken for
  5 to 7 minutes, Remove with a slotted spoon and set aside, reserving the
  wine.
  
  Meanwhile, bring the orange juice and vinegar to a boil in a small
  saucepan.  Remove from the heat and add the raisins and curants; let them
  soak for 15 minutes.
  
  Add the reserved wine and the remaining ingredients to the orange juice
  pan; bring to a boil over high heat.  Reduce the heat and simmer,
  uncovered, until the mixture is reduced by half.
  
  Cut the chicken fillets into slices.  Pour the sauce over the chicken and
  let it sit at room temperature for at least an hour before serving. The
  dish can then be reheated, served room temperature, or chilled.
  
  NOTE:  The dish can be prepared up to 2 days in advance and reheated slowly
  or served cold or chilled.
  
  Makes 6 servings.
  
  Nutrient Value per Serving:  336 Calories, 9 g Fat, 2 g Saturated Fat, 36 g
  Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg Sodium.

 

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