Chicken: Balsamic Chicken & Broccoli
Source of Recipe
1,000 Low-Fat Recipes
List of Ingredients
1/2 small yellow onion, thin sliced slices cut into thirds
1 to 2 cloves garlic, minced
2 tablespoons minced shallots
1 tablespoon olive oil (or use nonstick spray)
1/4 cup whie wine
1 pound skinless boneless chicken breast cut in strips
3 tablespoons balsamic vinegar
2 cups broccoli spears
1 cup sliced mushrooms
1/3 cup reduced sodium chicken broth
1/4 teaspoon kosher salt (optional)
pepper to taste
brown rice for serving
Recipe
In a large saute pan, slowly cook the onion, garlic and shallots in the oil until vegetables turn light golden (or use cooking spray, or an additional 1/4 cup low salt chicken broth for this step). Use a tablespoon or so of the wine if more liquid is needed. Keep the pan covered between stirrings.
Add the strips of chicken and enough of the wine to keep the meat from sticking to the pan. Cook until the chicken is white all the way through, about 5-7 minutes. When more liquid is needed, add more wine. Remove the chicken and sauteed veggies with a slotted spoon.
Add the vinegar to the pan, raise the heat, and scrape and stir the pan with a wooden spoon until the liquid is reduced down to about half its volume and is thickened. Reduce the heat. Return the chicken, onions, shallots and garlic to the pan. Add the broccoli, mushrooms, broth, remaining wine (and salt.) Cook at a gentle simer until the broccoli turns bright green. Add pepper to taste, and serve over the brown rice.
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