Description
A flavorful Balsamic Chicken recipe featuring juicy chicken breasts simmered in a rich balsamic and wine sauce, paired with fresh berries, spinach, and creamy feta. Served with arugula and glazed nuts for a delightful balance of savory and sweet.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 2/3 cup balsamic vinaigrette
- ½ chicken bouillon cube
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- 2 tablespoons cornstarch
Chicken, Berries, Feta, etc.
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 ½ cups spinach, roughly chopped
- ⅓ cup blueberries, plus more for serving
- ⅓ cup diced strawberries, plus more for serving
- ¼ cup Feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the Sauce: Combine the chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, dried rosemary, and cornstarch in a large measuring cup with a spout. Make sure the liquid is cold to prevent premature activation of the cornstarch. Set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to make two thinner pieces. Place between plastic wrap and gently pound with the textured side of a meat mallet to about ½ inch thickness. Pat dry and season both sides with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. In batches, sear the chicken pieces for 4-5 minutes on each side until they develop a golden crust. Remove from skillet and set aside.
- Deglaze the Pan: Turn the heat off. Pour in the white wine and use a silicone spatula to scrape the browned bits from the bottom and sides of the skillet to enhance the sauce flavor. Turn heat back to medium and cook for 1 minute.
- Add Butter and Garlic: Add butter and minced garlic to the skillet. Cook until the wine reduces by half, about 3 minutes.
- Add Sauce Mixture: Pour the prepared sauce mixture into the skillet. Bring to a boil and cook until the sauce thickens, about 2-3 minutes. Reduce heat to a gentle simmer and cook an additional 4-5 minutes to blend flavors, stirring occasionally.
- Wilt Spinach: Stir in the chopped spinach and cook until wilted, about 1 minute.
- Reheat Chicken: Return the seared chicken breasts to the skillet. Spoon sauce over the chicken and heat through for 2-3 minutes.
- Add Berries and Feta: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese.
- Serve: Remove from heat and serve immediately with fresh arugula and glazed pecans or almonds, along with additional berries as desired.
Notes
- Use a homemade balsamic vinaigrette or Marie's Balsamic Vinaigrette Dressing for best flavor.
- Dry white wines like Pinot Grigio, Chardonnay, and Sauvignon Blanc work best; non-alcoholic wine or extra chicken broth can be substituted if desired.
- Dijon mustard and Worcestershire sauce act as flavor enhancers without overpowering the dish.
- The recipe yields plenty of sauce; be sure to serve with arugula to enjoy it as a dressing.
- Glazed or honey roasted nuts add a delightful crunch; pecans and almonds are recommended but walnuts or peanuts also work.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months without the fruit and feta.
- Adjust seasoning to taste and feel free to add more berries when serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
