Herbed Balsamic Chicken Breasts

By Nellie Palmer

If you've only associated vinegar with the astringent white distilled variety, you're in for a real treat when using sweet and slightly syrupy balsamic. For fastest weight-loss results, substitute skinless chicken breasts for chicken thighs.

Ingredients

• 6 skinless boneless chicken breasts, trimmed of visible fat

• 1 tsp dried thyme, or more to taste

• 1 tsp dried marjoram, or more to taste

• 1/2 tsp freshly ground black pepper, or more to taste

• 1/4 cup balsamic vinegar

• 1/4 cup dry red cooking wine

• 4 tbsp minced garlic

• 2 tbsp fresh chopped chives

• 2 tbsp chopped fresh parsley

• Chicken stock as needed

Directions

 Preheat a large, heavy non-stick pan on medium heat.

 Sprinkle chicken with thyme, marjoram and pepper and add to pan herb side down. Sprinkle thyme, marjoram and pepper on top side of chicken.

 Reduce heat to low, cover and cook on medium-low heat for 8-10 minutes. Turn chicken, cover and cook an additional 8-10 minutes. The chicken should be browned and cooked through.

 Remove chicken from pan and keep warm.

 Add the vinegar and wine to pan and scrape anything remaining in the pan to loosen. Bring the mixture to a boil until the juices show signs of thickening. Add garlic, pepper to taste and approx. 1/2 cup chicken stock—continue boiling until the mixture begins to thicken and condense.

 Place chicken on a serving platter.

 Add chives and parsley to pan and stir. Pour sauce over and around chicken and serve.

Serves: 6