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Poached Chicken Breasts In Balsamic Vinegar

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  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
  Rosemary 1 Large

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.

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Nutrition Rank

Nutrition Facts

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


Poached Chicken Breasts In Balsamic Vinegar Recipe