Chicken In Balsamic Vinaigrette Sauce Low Fat Recipes

ONION CHICKEN IN BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

BALSAMIC CHICKEN

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.

EASY, SKINNY BALSAMIC ROSEMARY CHICKEN

Steps:

• To make the marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt, pepper and mix until combined. Bring up to a boil, turn heat down to medium and simmer until reduced in half, about 3 minutes. Place in refrigerator to cool for about 15 minutes. For a quicker chill, place in freezer for about 5 minutes.
• Coat a 9 x 9-inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate for 30 minutes. Can be refrigerated overnight.
• Preheat oven to 400 degrees. Take dish out of refrigerator, cover with foil, and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.
• Remove chicken to a serving plate. Pour cooked marinade into a small pot. Add 2 tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.
• Use the leftover sauce drizzled in a baked potato, if desired.

CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE

Steps:

• Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
• Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
• Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
• Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
• Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
• While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
• Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
• Pour sauce over chicken and garnish with bacon bits.

CHICKEN IN BALSAMIC VINAIGRETTE SAUCE ( LOW FAT )

Steps:

• Season chicken breasts with ground black pepper and garlic powder.
• Heat oil in a medium skillet, and brown the onion, minced garlic and seasoned chicken breasts. ( be careful not to over cook the garlic, it will turn bitter).
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.