Description
A vibrant and flavorful Balsamic Chicken recipe featuring tender chicken breasts cooked in a rich balsamic and chicken broth sauce, complemented by fresh spinach, blueberries, strawberries, and crumbled feta cheese. Served with arugula and glazed nuts, this dish balances savory and sweet for a delightful main course perfect for any occasion.
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
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 ½ cups spinach, roughly chopped
- ⅓ cup blueberries, plus extra for serving
- ⅓ cup diced strawberries, plus extra for serving
- ¼ cup feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the Sauce Mix. Combine the chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch in a large measuring cup with a spout. Make sure the liquid is not warm to prevent activating the cornstarch prematurely. Set aside.
- Prep the Chicken. Slice each chicken breast in half lengthwise to create thinner slices. Cover with plastic wrap and gently pound with a meat mallet to 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. Sear the chicken slices in batches for 4-5 minutes per side until golden brown. Remove chicken and set aside.
- Deglaze the Pan. With the heat turned off, add the white wine to the skillet and use a silicone spatula to scrape up browned bits from the bottom and sides of the pan. Turn heat back to medium and cook for one minute.
- Add Butter and Garlic. Add butter and minced garlic to the skillet, cooking until the wine has reduced by half, about 3 minutes.
- Cook the Sauce. Pour the reserved sauce mixture into the skillet. Bring to a boil and cook for 2-3 minutes until thickened. Reduce to a gentle simmer and cook for an additional 4-5 minutes to meld flavors, stirring occasionally.
- Wilt the Spinach. Stir in the chopped spinach and cook for about 1 minute until it wilts slightly.
- Return Chicken and Finish. Add the seared chicken back into the skillet, spoon sauce over the top, and heat through for 2-3 minutes.
- Serve with Berries and Feta. Remove from heat, top chicken with blueberries, diced strawberries, and crumbled feta. Serve with arugula and glazed pecans or almonds on the side.
Notes
- Use homemade balsamic vinaigrette or Marie's Balsamic Vinaigrette Dressing for best flavor.
- Recommended white wines: Pinot Grigio, Chardonnay, or Sauvignon Blanc; non-alcoholic wine or chicken broth can be substituted.
- Dijon mustard and Worcestershire sauce add depth but are subtle in taste.
- Serve with arugula and extra berries, feta, and glazed nuts to balance the rich sauce.
- Glazed or honey-roasted pecans and almonds add a pleasant crunch; walnuts or peanuts also work as alternatives.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze without fruit and feta for up to 3 months.
- Nutritional values are estimated per serving, with the recipe yielding 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
