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Chicken In Balsamic Vinegat and Mustard




Source of Recipe


Marla


List of Ingredients




DIABETIC CHICKEN IN BALSAMIC VINEGAR AND MUSTARD

- 2 teaspoons olive oil
- 4 (4 ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1-1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup toasted pine nuts



Recipe



Heat the olive oil in a large nonstick pan over medium-high
heat. Sprinkle the chicken with salt and pepper and saute
the chicken breasts on both sides, for a total of 10 minutes.
Remove the chicken from the skillet.

Combine the vinegar and mustard and add them to the skillet,
scraping up any browned bits. Boil and reduce by a third.

Pour the balsamic glaze over the chicken and top with toasted pine nuts.

Yield: 4 servings


Nutritional Information Per Serving (4 ounces):
Calories: 231, Fat: 10 g, Cholesterol: 69 mg, Sodium: 195 mg,
Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Very Lean Meat, 1-1/2 Fat