Balsamic Poached Chicken Recipes

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BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES



Balsamic Poached Chicken With Asparagus and Potatoes image

Make and share this Balsamic Poached Chicken With Asparagus and Potatoes recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato, halved (or quartered depending on size)
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Thickly slice the chicken.
  • Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4

BALSAMIC POACHED CHICKEN



Balsamic Poached Chicken image

Got this recipe from Real Simple Magazine. I used green beans instead of asparagus. I was a bit weird to poach the chicked but it gave it a very unique flavor.

Provided by Tendoy5

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato, quartered
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Heat oven to 400 degrees.
  • Place potatoes in a roasting pan.
  • Add the oil and 3/4 tsp of the salt, pepper and toss.
  • Roast for 30 minutes, shaking the pan once.
  • Add the asparagus to the pan, season with the remaining salt and toss.
  • Roast until the asparagus are tender, 12-15 minutes.
  • Meanwhile, in a saucepan, being the broth and vinegar to a boil.
  • Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
  • Simmer for 1 minute.
  • Cover and remove from heat, and set aside until cooked through, about 15 minutes.
  • Transfer the chicken to a cutting board.
  • Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
  • Slice the chicken.
  • Divide the ingredients among individual plates.
  • Drizzle with the balsamic mixture.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4

EASY BALSAMIC POACHED CHICKEN AND GLAZE



Easy Balsamic Poached Chicken and Glaze image

I love this recipe because it's easy, I always have these ingredients on hand and it's such a great result with so little effort! Poaching the chicken in the balsamic sauce yields an extremely flavorful and juicy result! I usually serve it with asparagus or spinach and roasted potatoes.

Provided by Pesh9546

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breasts
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar

Steps:

  • In a sauce pan, bring the chicken broth and balsamic vinegar to a boil.
  • Add the chicken. If the broth and vinegar mixture doesn't fully cover the chicken pieces, add a little more broth
  • Simmer for 2 minutes, cover, and remove the pan from heat.
  • Set pan aside for 20 minutes, until chicken is cooked through. Try not to lift the lid during the 20 minutes of cooking.
  • Remove chicken from pan and set aside. Return sauce to the stove and reduce until to about 1/2 a cup (this may take awhile to reduce, but it's worth it, stick with it).
  • Pour the reduced sauce glaze over chicken and serve!

Nutrition Facts : Calories 146.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 68.4, Sodium 107.5, Carbohydrate 1.2, Sugar 0.1, Protein 29.3

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

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