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Balsamic Vinegar Chicken

Source: Cooking at a Glance - Chicken
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
Oyster mushrooms, asparagus, and pine nuts give crunch and snap to this delicious, simple braise. Oyster mushrooms are an Asian variety with pale, creamy flesh and a flowerlike cap.
RECIPE INGREDIENTS
2 tablespoons olive oil or cooking oil
4 boneless, skinless chicken breast halves (1 pound total)
1/4 teaspoon white pepper
1/4 cup chopped shallots or green onions
1 cup chicken broth
12 ounces fresh asparagus spears or one 10-ounce package frozen asparagus spears
2 cups fresh oyster mushrooms or other mushrooms (about 4 ounces)
3 tablespoons balsamic vinegar
2 tablespoons margarine or butter, softened
2 tablespoons toasted pine nuts
Hot cooked rice
Other necessary recipes:
Chicken Broth
Balsamic Vinegar Chicken Recipe at Cooking.com
DIRECTIONS
In a large, heavy skillet heat oil over medium-high heat. Add chicken and cook for 2 minutes. Turn chicken over in skillet and sprinkle with white pepper. Add shallots or green onions to skillet; cook for 2 minutes more. Drain off fat. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.


Meanwhile, snap off and discard woody bases from fresh asparagus. Cut asparagus into 2-inch lengths. Halve any large mushrooms. Add asparagus to skillet; cover and cook for 5-7 minutes, or till asparagus is just tender and chicken is tender and no pink remains. Add mushrooms. Cover and cook for 1 minute.


Use a slotted spoon to transfer chicken, asparagus, and mushrooms to a serving platter. Add vinegar to liquid in skillet. Bring to boiling; boil over high heat for 5 minutes, or till liquid is reduced to 1/3 cup. Remove skillet from heat. Using a wire whisk, blend margarine or butter into liquid in skillet. Spoon over chicken; sprinkle with pine nuts. Serve with rice.




Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 445
Fat. Total: 18g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 204mg
% Cal. from Fat: 36%
Cholesterol: 152mg
Protein: 60g
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