Balsamic Poached Chicken

Balsamic Poached Chicken
Quentin Bacon
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preparation
15
minutes
cooking
65
minutes
Serves 4

Ingredients

1
pound
new potatoes, halved or quartered
3
tablespoons
olive oil
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
1
pound
asparagus, trimmed
1
14.5-ounce can low-sodium chicken broth
1
cup
balsamic vinegar
1 1/2
pounds
boneless, skinless chicken breasts

Directions

  1. Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.
  2. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.
  3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
  4. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
  5. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 28 %
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 100 mg
  • Sodium 600 mg
  • Carbohydrate 32 g
  • Fiber 4 g
  • Sugar 11 g
  • Protein 47 g
What does this mean? See Nutrition 101.

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