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

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1/2 chicken breast and 2 tablespoons sauce
226 calories; protein 28.4g; carbohydrates 10.5g; dietary fiber 1.3g; sugars 1.5g; fat 4.8g; saturated fat 0.8g; cholesterol 65.7mg; vitamin a iu 19.3IU; vitamin c 2.6mg; folate 11.9mcg; calcium 22.4mg; iron 1.2mg; magnesium 39.4mg; potassium 313.5mg; sodium 385.2mg.

3 1/2 lean protein, 1/2 fat, 1/2 starch