Kate's Cuisine

Aug 20 2011

Chicken Breasts with Balsamic Citrus Sauce

4 boneless, skinless chicken breasts $7.72
3 tablespoons olive oil $0.54
1/2 small onion, diced $0.24
1 heaping tablespoon honey $0.10
Pinch of ground allspice $0.01
1 cup chicken stock $0.50
1 tablespoon fresh lemon juice $0.04
1/4 cup heavy cream $0.38
1 tablespoon balsamic vinegar $0.14
1 teaspoon salt $0.01
1 teaspoon freshly ground black pepper $0.01

Total Cost    $9.69
Cost per Serving $2.42

1.) Preheat oven to 250 degrees Fahrenheit.

2.) Heat olive oil in large skillet over medium heat. Rinse and pat dry chicken breasts; sprinkle generously with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add to skillet and saute until chicken is almost cooked entirely through, about 7 minutes on each side. Transfer to a large casserole dish, cover loosely with aluminum foil and place in oven to keep warm and to finish cooking through.

3.) Remove all but one tablespoon of fat from the skillet and return to medium heat. Add the minced onion, honey, and allspice and cook, stirring until the onions are just wilted, 3 – 4 minutes.

4.) Increase heat to high and add chicken stock and lemon juice to the pan. Bring to a boil, scraping up bits on the bottom of the pan with the back of a wooden spoon. Cook until the mixture is reduced to about 1/2 cup.

5.) Add cream to the skillet and bring to a boil again; boil until the sauce is slightly thickened, about 1 minute.

6.) Add balsamic vinegar, a pinch of salt and a pinch of freshly ground black pepper to the skillet. Return to a boil.

7.) Remove chicken from the oven and place on serving platter. After sauce has boiled for one minute, generously spoon sauce over chicken.

8.) Serve and enjoy!

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One response so far

One Response to “Chicken Breasts with Balsamic Citrus Sauce”

  1. Jimmy Lawleron 07 Sep 2011 at 6:00 pm

    I never thought of it that way, well put!

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