This elegant yet simple dish features tender chicken breasts gently poached in white wine to ensure they remain moist and flavorful. The real star is the vibrant sauce: a reduction of balsamic vinegar, white wine, and fresh citrus juices, brightened with zest and aromatic tarragon. Plump golden raisins and dried currants soak up the rich, sweet-tart liquid, adding bursts of chewy texture and natural sweetness that perfectly balance the savory chicken. It&# 226;ÂÂs a sophisticated option for weeknight dinners or a light lunch, offering a refreshing Mediterranean twist on classic chicken preparation. The flavors meld beautifully, making it delicious served warm, at room temperature, or even chilled as a salad topping.
Chicken Breasts With Balsamic Vinegar
Description
This elegant yet simple dish features tender chicken breasts gently poached in white wine to ensure they remain moist and flavorful. The real star is the vibrant sauce: a reduction of balsamic vinegar, white wine, and fresh citrus juices, brightened with zest and aromatic tarragon. Plump golden raisins and dried currants soak up the rich, sweet-tart liquid, adding bursts of chewy texture and natural sweetness that perfectly balance the savory chicken. It&# 226;ÂÂs a sophisticated option for weeknight dinners or a light lunch, offering a refreshing Mediterranean twist on classic chicken preparation. The flavors meld beautifully, making it delicious served warm, at room temperature, or even chilled as a salad topping.Ingredients
Directions
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Pound the chicken breasts between sheets of plastic wrap to a uniform thickness of 1/3 inch.
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Pour the white wine into a large skillet and bring to a boil over medium-high heat.
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Add the chicken breasts to the boiling wine, reduce heat to low, and simmer gently for 5 to 7 minutes until cooked through.
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Remove the chicken with a slotted spoon and set aside on a plate. Reserve the wine in the skillet.
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In a small saucepan, combine the orange juice and balsamic vinegar. Bring to a boil over high heat.
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Remove the saucepan from heat and stir in the golden raisins and dried currants. Let them soak for 15 minutes.
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Return the saucepan to heat and add the reserved wine, lemon zest, orange zest, tarragon, salt, and white pepper.
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Bring the mixture to a boil, then reduce heat and simmer uncovered for about 10-15 minutes until the sauce has reduced by half and thickened slightly.
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Slice the poached chicken breasts into thin strips.
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Arrange the chicken slices on a serving platter and pour the warm fruit-balsamic sauce over the top.
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Let the dish sit at room temperature for at least 1 hour to allow flavors to meld before serving. Can be served warm, room temperature, or chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280.9kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.7g9%
- Cholesterol 144.7mg49%
- Sodium 126.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.8g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
