Description
A flavorful Balsamic Chicken recipe featuring tender chicken breasts in a rich balsamic and white wine sauce, complemented by fresh spinach, berries, and creamy feta cheese. Served with arugula and glazed nuts, this dish balances savory and sweet elements for a delicious and elegant meal.
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 to serve
- ⅓ cup diced strawberries, plus more to serve
- ¼ cup feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the sauce mixture: 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. Ensure 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 pound with the textured side of a meat mallet until about ½ inch thick. Pat dry and season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken slices in batches for 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside.
- Deglaze the skillet: Turn off the heat, add white wine to the skillet, and use a silicone spatula to scrape the bottom and sides to loosen browned bits for added flavor. Turn heat back to medium and cook for 1 minute.
- Cook garlic and reduce wine: Add butter and minced garlic; cook until the wine reduces by half, approximately 3 minutes.
- Add and thicken sauce: Pour in the sauce mixture prepared earlier. Bring to a boil and cook for 2-3 minutes until the sauce thickens. Reduce heat to a gentle simmer and cook for an additional 4-5 minutes to blend flavors, stirring occasionally.
- Wilt the spinach: Stir in the chopped spinach and cook for about 1 minute until wilted.
- Reheat chicken: Return the cooked chicken to the skillet and spoon sauce over the top. Allow to heat through for 2-3 minutes.
- Finish with berries and feta: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat.
- Serve: Plate the chicken with sauce and toppings. Serve alongside arugula and glazed pecans or almonds, adding extra berries and feta as desired.
Notes
- Use homemade or a quality store-bought balsamic vinaigrette; Marie's Balsamic Vinaigrette is recommended.
- Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work best; non-alcoholic wine or extra chicken broth can be used as substitutes.
- Dijon mustard and Worcestershire sauce add depth of flavor without being overpowering.
- Serve with arugula to balance the rich sauce and add fresh greens to the dish.
- Glazed or honey-roasted nuts like pecans or almonds add texture and elevate the flavor profile.
- For storage, refrigerate leftovers in an airtight container up to 3 days or freeze up to 3 months. Freeze without fruit and feta for best quality.
- Make sure to pound the chicken evenly for uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
