You are here

Poached Chicken Breasts In Balsamic Vinegar

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (20 votes)

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