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.