Chicken breasts with balsamic vinegar
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless, skinless chicken breasts |
| 1 | cup | White wine |
| ½ | cup | Freshly squeezed orange juice |
| ½ | cup | Balsamic vinegar |
| ½ | cup | Golden raisins |
| ½ | cup | Dried currants |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | Grated lemon zest |
| 2 | tablespoons | Grated orange zest |
| 2 | tablespoons | Chopped fresh tarragon (or 1/4 teaspoon dried) |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground white pepper |
Directions
Pound the chicken fillets to a uniform thickness of ⅓ 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 currants; 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. Submitted By JANIE BOURKE On 10-02-94