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Balsamic Chicken I

Source: South Beach Recipe

Phase 1

Ingredients

  • 6 skinless boneless chicken breasts (5 oz. each)
  • 1-1/2 t. fresh rosemary leaves, minced or 1/2 t. dried
  • 2 cloves garlic, minced
  • 1/2 t. freshly ground black pepper
  • 1/2 t. salt
  • 2 Tbls. extra virgin olive oil
  • 1-2 Tbls extra virgin olive oil
  • 2 Tbls. butter
  • 4-6 Tbls. white wine
  • 1/4 c. good balsamic vinegar (18 year or older)

Instructions

Combine rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with oil, and rub with the spice mixture. Cover and refrigerate overnight.

Add 1-2 Tbls. of olive oil to a large skillet along with 2 tablespoons butter. Place the chicken in the pan and sauté. When half done, add white wine. Sauté until a thermometer inserted in the thickest part registers 160 degrees and juices run clear.

When chicken is done, drizzle the balsamic vinegar over the chicken in the pan and turn chicken to coat. Simmer for a few minutes and then transfer chicken to platter.

Stir the liquid and drippings in the pan and drizzle over chicken.

NOTE: Can add a few sliced mushrooms with the wine if you'd like.