Balsamic Chicken Breasts
- 4 Kip filets; about 1#
- 1/2 ts Salt
- 1/4 ts Freshly ground pepper
- 1 tb Olive oil
- 1/4 c Minced shallots
- 1/2 c Chicken broth
- 3 tb Balsamic vinegar
- 1 ts Brown sugar
- 1 tb Butter
- 1 c Orzo; cooked
- 2 tb Minced fresh parsley
"Kip filets" are skinless, boneless chicken breast halves.
Place chicken between 2 sheets of wax paper. Pound 1/2" thick with rolling
pin or mallet. Sprinkle chicken with S&P. Heat oil in a large skillet over
medium-high heat. Cook chicken 4 minutes per side. Transfer to serving
plate, cover and keep warm. Add shallots to skillet and cook, stirring, 2
minutes. Add broth, vinegar, and brown sugar. Bring to boil; cook until
reduced by one third, about 4 minutes. Whisk butter into skillet until
melted. Pour over chicken. Toss orzo with parsley and serve with chicken.
Yield: 4 servings Per serving: Cal 385 / Fat 9g (Sat 3g) / Chol 74mg /
Sodium 527mg / Carb 41g / Prot 33g
Recipe By : Ladies' Home Journal 4/93
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 08:57:34 +0100
From: Kaye Sykes
NOTES : Halves easily.
Place chicken between 2 sheets of wax paper. Pound 1/2" thick with rolling
pin or mallet. Sprinkle chicken with S&P. Heat oil in a large skillet over
medium-high heat. Cook chicken 4 minutes per side. Transfer to serving
plate, cover and keep warm. Add shallots to skillet and cook, stirring, 2
minutes. Add broth, vinegar, and brown sugar. Bring to boil; cook until
reduced by one third, about 4 minutes. Whisk butter into skillet until
melted. Pour over chicken. Toss orzo with parsley and serve with chicken.
Yield: 4 servings Per serving: Cal 385 / Fat 9g (Sat 3g) / Chol 74mg /
Sodium 527mg / Carb 41g / Prot 33g
Recipe By : Ladies' Home Journal 4/93
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 08:57:34 +0100
From: Kaye Sykes
NOTES : Halves easily.
