Lemon And Balsamic Chicken
From dbh 17 years ago
- 20 minutes to make
- Serves 3
Together lemon, balsamic vinegar & chicken are a marriage made in heaven, and this recipe combines them to make a delightful dish that can be enjoyed as a light lunch or late supper.
Ingredients
- 3 large skinless chicken breasts shopping list
- 4½ Fl-oz(135ml) of balsamic vinegar shopping list
- 3 fl-oz(90ml) of lemon juice shopping list
- Zest of one lemon shopping list
- 2 garlic cloves, grated shopping list
- ½ tbsp of splenda shopping list
- 10/12 fresh sage leaves shopping list
- 3 oz(100g) of wild rocket (arugula) shopping list
- 2 tsp of arrowroot shopping list
- 2 tbsp of water shopping list
- olive oil to spray shopping list
- sea salt & freshly ground black pepper shopping list
- For the garlic yoghurt: - shopping list
- 6oz(200g) of zero fat Greek style natural yoghurt shopping list
- 2 cloves of garlic, finely grated shopping list
- 1 tbsp of fresh mint, chopped shopping list
- 1 tbsp of fresh dill, chopped shopping list
- a good pinch of sugar shopping list
- salt & freshly ground white pepper shopping list
How to make it
- First combine the lemon juice, lemon zest and balsamic vinegar in a shallow dish, then add the grated garlic, splenda, sage leaves & some seasoning.
- Next take the chicken breasts and bat them with a kitchen mallet to reduce their thickness; this will allow them to cook more quickly, then add the chicken breasts to the dish and leave them to marinate at room temperature for 1 hour, turning occasionally.
- Meanwhile prepare the Garlic Yoghurt sauce by combining the the Greek yoghurt and the grated garlic in a bowl, then add the pinch of sugar, the chopped mint & dill then combine; add some seasoning to taste. Put to one side and keep at room temperature.
- When the chicken breasts are marinated place a ribbed grill-pan over a moderate heat until very hot.
- When the grill-pan is ready take each chicken breast and brush each side with a little olive oil. Then place the chicken breasts in the grill-pan and cook for 4-5 minutes on either side until cooked through, then place the chicken breasts to one side and keep warm.
- Next place the marinate in a small saucepan, add the arrowroot mixture and gently simmer until thickened, stirring constantly.
- Then simply plate up the chicken breasts and pour over some of the sauce, add the wild rocket and serve with a side dish of garlic yoghurt.
The Rating
Reviewed by 2 people-
I can't wait to make this tonight. I'm sure my hubby will love it. Thanks so much!!!
tinkishere
in Olympia loved it
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Just Heavenly! thanks! beautiful recipe.
berry
in Myrtle Beach loved it
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