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
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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