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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
1. Preheat a large, heavy non-stick pan on medium heat.
2. Sprinkle chicken with thyme, marjoram and pepper and add to pan herb side down. Sprinkle thyme, marjoram and pepper on top side of chicken.
3. 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.
4. Remove chicken from pan and keep warm.
5. 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.
6. Place chicken on a serving platter.
7. Add chives and parsley to pan and
stir. Pour sauce over and around
chicken and serve.
Serves: 6
