Balsamic Chicken With Olives And Walnuts Recipe 455

BALSAMIC AND OLIVE CHICKEN

Balsamic and Olive Chicken image

Super quick and super easy dinner that is extremely high in protein and very low in carbs and fat. I make this as a simple after-work/gym dinner with a green salad.

Provided by peachy_pie

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 single chicken breast fillets, cut into thick strips
1 onion, thinly sliced
1 garlic clove, crushed
1/2 cup balsamic vinegar (plus 1 extra tbsp)
1/2 cup unpitted green olives
chopped flat leaf parsley, to garnish
salt and pepper

Steps:

To a non-stick frying pan add onion and garlic. Fry, adding a little water or oil if necessary, until softened.
Add chicken, olives and 1/2 cup vinegar. Cook, stirring, until chicken is done through and vinegar is caramelizing. Add the extra tablespoon of vinegar for the last 30 seconds of cooking.
Garnish, season and serve.

Nutrition Facts : Calories 37, Fat 2.6, SaturatedFat 0.3, Sodium 262.4, Carbohydrate 3.7, Fiber 1, Sugar 1.3, Protein 0.5

BALSAMIC CHICKEN WITH OLIVES AND WALNUTS RECIPE - (4.5/5)

Balsamic Chicken with Olives and Walnuts Recipe - (4.5/5) image

Provided by á-49298

Number Of Ingredients 14

Ingredients

4 tsp olive oil, divided
12 skinless boneless chicken thighs (about 3 pounds)
1/2 tsp. kosher salt
1/2 tsp. black pepper
5 medium shallots, quartered (about 2 cups)
1/3 cup balsamic vinegar
1/4 cup unsalted chicken stock
1 Tbsp. lower-sodium soy sauce
1 1/2 tsp brown sugar
3 thyme sprigs
1/3 cup halved pitted Castelvetrano olives
3 Tbsp. chopped walnuts, toasted
1 Tbsp. chopped fresh chives
2 tsp. chopped fresh thyme

Steps:

1. Heat a Dutch oven over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Repeat procedure with remaining chicken. Remove chicken from pan. 2. Add remaining 2 tsp. oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. Add stock, soy sauce, sugar and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme. Sprinkle with olives and remaining ingredients.

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