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Chicken with Creamy Herb Sauce

Source of Recipe

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CH: Chicken with Creamy Herb Sauce

Cooking Light - April 1996 - Leslie Glover Pendleton,
Reviews rate this recipe 4 of 5 stars.
6 servings

6 (4-ounce) skinned, boned chicken breast halves
1/3 cup balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, unpeeled
1/4 cup low-fat buttermilk
2 tablespoons minced fresh parsley
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Thyme sprigs (optional)

Preparation:
Preheat oven to 375°.

Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375° for 25 minutes, basting occasionally with pan drippings.

Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended.

Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired.

1/6 of recipe equals: Calories 156 (Calories from fat 21 %); Fat 3.6 g (Satfat 0.8 g, Monofat 0.9 g, Polyfat 1.4 g); Protein 26.8 g; Carbohydrate 2.4 g; Fiber 0.2 g; Cholesterol 68 mg; Sodium 380 mg