This chicken is first sautéed in olive oil, then baked and served with a tasty balsamic-thyme sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

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  • In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook for 4 to 6 minutes or until golden, turning once halfway through cooking.

  • Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake for 8 to 10 minutes or until chicken is no longer pink (170 degrees F).

  • To prepare sauce: Add onion to the same skillet; cook and stir for 3 minutes. Remove skillet from heat. Carefully add wine and thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until wine is reduced by about half. Add broth. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until broth is reduced to about 1/3 cup. Stir in vinegar.

  • Remove and discard thyme sprigs. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. If desired, garnish with additional thyme sprigs.

Nutrition Facts

226 calories; 4.8 g total fat; 0.8 g saturated fat; 66 mg cholesterol; 385 mg sodium. 314 mg potassium; 10.5 g carbohydrates; 1.3 g fiber; 1 g sugar; 28.4 g protein; 19 IU vitamin a iu; 3 mg vitamin c; 12 mcg folate; 22 mg calcium; 1 mg iron; 39 mg magnesium;