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