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Balsamic Poached Chicken

Balsamic Poached Chicken
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Serves 4| Hands-On Time: | Total Time:



  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.
April, 2006

Nutritional Information

  • Per Serving
  • Calories 440Calories From Fat 28%
  • Fat 13g
  • Sat Fat 2g
  • Cholesterol 100mg
  • Sodium 600mg
  • Carbohydrate 32g
  • Fiber 4g
  • Sugar 11g
  • Protein 47g
What does this mean? See Nutrition 101 .

Quick Tip

Harbor Breeze Ceiling Fan
The pungent smell of vinegar can linger long after you finish cooking, so open the windows or turn on a fan before you start.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.