chicken with balsamic-fig sauce

0605-chicken-balsamic-fig-sauce-l

This is a great recipe for anyone on a diabetic diet!

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/2 tablespoons fresh thyme leaves, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup chopped onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup finely chopped dried figs (such as Mission)

Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.

Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.

Yield: 4 servings (serving size: 4 ounces chicken and 1/4 cup sauce)

Nutrition Per Serving: 355 Calories, 11g Fat, 41.3g Protein, 2.1mg Iron, 71mg Calcium, 3 g Fiber

Source: Cooking Light

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