Tuesday, May 31, 2011

Creamy Herbed Balsamic Chicken

For such a simple dish, this tastes fantastic and is totally company worthy. Do be careful not to over cook the chicken because at it's best it is super juicy and perfect. Perhaps use a meat thermometer and cook it to 180 degrees.
6 chicken breasts (I prefer bone in for this recipe)
1/3 cup of balsamic vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 pepper
handful of garlic cloves UNPEELED
1/4 cup low fat buttermilk
2 tsp minced fresh parsley
3 TBSP mayonnaise
1 TBSP water
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
salt and pepper to taste

Pre-heat oven to 375. Arrange chicken in a single layer in baking dish. Pour balsamic vinegar over chicken and sprinkle with oregano and salt and pepper. Place garlic cloves in dish. Bake for 25 minutes basting occasionally. Remove garlic from dish and peel. Place in a small bowl and mash into a paste. Add buttermilk and next four ingredients, and whisk together. Pour sauce over chicken and serve.

This sauce is great on potatoes, so I usually double the sauce.

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