* Exported from MasterCook *

CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- boneless
salt and pepper
2 tbsp butter -- divided
1 tbsp oil
1 tbsp chopped shallots -- finely chopped
3 tbsp balsamic vinegar
1 1/2 cups chicken broth
2 tsp marjoram

Sprinkle chicken with salt and pepper.
Heat 1 Tbsp butter and the oil in large skillet over high heat.
Add chicken, skin-side down, and cook until skin is crisp.
Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 10 minutes.
Transfer chicken to heated platter and keep warm in oven.
Add shallots to skillet and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits.
Add vinegar and bring to a boil.
Boil for 3 minutes or until reduced to a glaze, stirring constantly.
Add broth and boil until reduced to 1/2 cup, stirring occasionally.
Season to taste with salt and pepper.
Remove sauce from heat and whisk in remaining 1 Tbsp butter and marjoram.
Spoon sauce over chicken and serve immediately.




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Per Serving (excluding unknown items): 349 Calories; 23g Fat (60.5% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes







Nutr. Assoc. : 0 0 0 0 0 0 0 0

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