Prep 25 mins
Cook 20 mins
A tasty, easy way to fix chicken. The recipe comes from 1,001 Delicious Recipes for people with Diabetes.
- 1 tablespoon olive oil, divided
- 1 1⁄2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh lemon rind (Zest)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 boneless chicken breast halves (4-ounces each)
- 1⁄3 cup dry white wine or 1⁄3 cup reduced-sodium chicken broth
- 1 teaspoon finely chopped fresh rosemary or 1⁄2 teaspoon dried rosemary leaves, crumbled
- 1⁄2 diced peeled tomato fresh tomato
- Whisk 1 1/2 teaspoon olive oil, vingar, garlic, lemon rind, salt, and pepper in medium bowl; Add chicken and let stand 10 minutes, drain, reserving marinade.
- Cook chicken in remaining 1& 1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning; add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered 10 minutes, add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Made this tonight for dinner using chicken tenders. It was so simple to make and loaded with flavor. This is a definite keeper! I used chicken broth for the liquid and I did omit the tomato because I thought I still had a few tomatoes but was mistaken. The chicken was very tender and juicy and the flavor pleased everyone in the family! Thanks so much for sharing this wonderful recipe.
This was a very tasty dish. I left out the tomatoes and added 1/2 cup of water to the marinade to make sure the breasts really got all the flavors...I also used a full tablespoon of fresh rosemary chopped. We ate it with rice and I poured the juices right over the rice. It was very flavorful. Even my two year old son ate all of his chicken and said "mmmm" quite a few times.
excellent! we omitted the tomato - chicken was superb - great flavor! Loved it! Thanks for posting!