Balsamic-Glazed Chicken

Chicken Breast - Meat and Poultry

Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Balsamic-Glazed Chicken

Ingredients

1 pound skinless

boneless chicken breasts

cut into pieces

salt and ground black pepper to taste

¼ cup balsamic vinegar

¼ cup soy sauce

¼ cup water

2 tablespoons brown sugar

1 tablespoon olive oil

or more as needed

Meat and Poultry

Directions

Step 1

Season chicken with salt and pepper. Mix balsamic vinegar soy sauce water and brown sugar together in a small bowl until sugar is dissolved.

Step 2

Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center 3 to 4 minutes per side. Remove from the skillet and set aside.

Step 3

Add mushrooms and onion to the skillet adding more oil as needed. Cook over medium heat until soft about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through 3 to 4 minutes.

Nutritional Information

Balsamic-Glazed Chicken

Servings Per Recipe:4

Calories: 228.8

% Daily Value *

Protein: 27.4g 55%

Carbohydrates: 14.6g 5%

Dietary Fiber: 1.8g 7%

Sugars: 10.2g

Fat: 6.2g 10%

Saturated Fat: 1.2g 6%

Cholesterol: 64.6mg 22%

Vitamin A Iu: 16.5IU

Niacin Equivalents: 15.7mg 121%

Vitamin B6: 0.5mg 32%

Vitamin C: 2.1mg 4%

Folate: 10.6mcg 3%

Calcium: 31.5mg 3%

Iron: 1.8mg 10%

Magnesium: 32.4mg 12%

Potassium: 290.6mg 8%

Sodium: 1025.9mg 41%

Thiamin: 0.1mg 7%

Calories From Fat: 55.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.