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