Reduced-Calorie Balsamic Chicken Breasts with Artichokes - WRIC Richmond News and Weather -

Reduced-Calorie Balsamic Chicken Breasts with Artichokes

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REDUCED-CALORIE BALSAMIC CHICKEN BREASTS WITH ARTICHOKES
4 to 6 servings

 

  • 1 to 1½ pounds boneless chicken breasts or thin-sliced boneless chicken breast pieces
  • 1 to2 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper to taste

  • 1 garlic clove, peeled and minced
  • 1 cup julienne (very thin 1½-inch long pieces) or coarsely chopped peeled red onion
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • ¼ cup balsamic vinegar
  • ¼ teaspoon sugar
  •   or the equivalent of ¼ teaspoon sugar in granulated sugar substitute
  • 1 cup halved canned or thawed frozen artichoke hearts, drained

  • Minced parsley as desired for garnish

 

With a meat mallet or the flat side of a French knife, lightly pound chicken breasts.   

 

In a large heavy skillet, heat oil over moderate heat. Add chicken pieces and sauté, browning all sides of chicken pieces, turning (over) as needed, a total of 3 to 4 minutes.  Season chicken pieces with salt and pepper to taste after chicken pieces have browned. Add garlic and onion and continue to sauté for 30 to 50 seconds. Remove chicken pieces and set aside. Add wine, chicken broth, balsamic vinegar, blending well with garlic and onion.  Add sugar and salt and pepper to taste 

Return chicken to skillet.  Add artichokes.  Coat chicken and artichokes with balsamic sauce; continue to cook, uncovered, until sauce is reduced and slightly thickened.   

To serve, arrange chicken pieces on each of 4 to 6 dinner plates; spoon a small amount of sauce and vegetables over each serving.  Garnish each serving with a sprinkle of minced parsley.

Variation: Add 8 ounces sliced fresh mushrooms to skillet with the red onion.