Poached Chicken Breasts In Balsamic Vinegar
|Defatted chicken stock||1 Cup (16 tbs)|
|Boneless skinless chicken breast halves||16 Ounce|
|Orange juice||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Orange rind||2 Tablespoon, grated|
In a large frying pan, bring the stock to a boil.
Add the chicken; lower the heat and poach for 7 to 9 minutes, or until the inside is no longer pink when cut with a knife.
Transfer the chicken to a plate and tent with foil to keep warm.
Increase the heat to high; add the orange juice, vinegar, orange rind and rosemary.
Boil for 8 to 10 minutes, or until the liquid is reduced by half.
Slice the chicken into 2" strips and return to the pan to heat through.
Remove and discard the rosemary.
Serving size: Complete recipe
Calories 677 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 1.6 g8%
Trans Fat 0.1 g
Cholesterol 263.1 mg87.7%
Sodium 705.9 mg29.4%
Total Carbohydrates 34 g11.5%
Dietary Fiber 3.7 g14.8%
Sugars 22.4 g
Protein 112 g223%
Vitamin A 10.7% Vitamin C 181.1%
Calcium 23.7% Iron 30.4%
*Based on a 2000 Calorie diet