Skillet Balsamic Chicken

Skillet Balsamic Chicken

52

"An easy vinegar chicken recipe guaranteed to make you salivate!"
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Ingredients

servings 261 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
  2. Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
  3. Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

Reviews

52
  1. 60 Ratings

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Most helpful positive review

Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar an...

Most helpful critical review

i found this tasting mostly just like vinegar.

Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar an...

I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed...

I used red wine in place of red wine vinegar, and added sun-dried tomatoes and portobello mushrooms as one reviewer suggested. This recipe BLEW AWAY my boyfriend and mother when I had them over ...

Not to shabby! I did not think it was too much vinegar, I would serve this over rice next time, I also would consider adding some garlic at some point. I myself love flavor and cut this receip...

My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy !!!!

Excellent! I doubled the sauce but used 1/2 vinegar and half homemade broth in place of 2x the vinegar. I boiled some pasta and added some frozen veggies to the water, then poured the cooked chi...

I enjoyed it a lot. The onions add a great flavour, and I really enjoy the combination of the red wine and balsamic vinegar! Great!

i found this tasting mostly just like vinegar.

We really loved this recipe the second time through when we substituted a nice Merlot for the Red Wine Vinegar. The Balsamic is tangy enough for our taste without the Red Wine Vinegar. This is...