Main Dishes, Poultry

Balsamic Glazed Chicken

  • 6 Boneless, skinless chicken breasts
  • 1 tablespoons Vegetable oil
  • 1/2 teaspoons Pepper
  • 3 Garlic cloves, chopped
  • 1 1/2 tablespoons Tomato paste
  • 1/2 cups Chicken stock
  • 2/3 cups Balsamic vinegar
  • 1 tablespoons Honey
  • 4 tablespoons Green onion tops, thinly sliced

    • In large fry pan, heat oil over medium-high heat. Add chicken and cook, turningand sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from pan and drain off any excess oil. Add garlic to pan; sauté over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to pan; reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops. servings | 6 estimated POINTS per serving | 3

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Diane Callahan of Mohegan Lake, NY. 

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