Dijon Chicken with Balsamic Vinegar Recipe - Allrecipes.com
  • READY IN 35 mins

Dijon Chicken with Balsamic Vinegar

Recipe by  

"Delicious chicken doesn't have to take a lot of time. This recipe is a gourmet dish that is ready in minutes."

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Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Heat oil in heavy large skillet over medium-high heat. Add onion, garlic and Savory Market Golden Roast Chicken Flavor and saute until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar, broth and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper.
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Footnotes

  • 1/2 tablespoon red wine vinegar may be substituted for the balsamic vinegar
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Reviews More Reviews

Jan 25, 2004

My husband and I liked this very much. My kids thought it was interesting.....very interesting! (Which pretty much means they didn't like it!) I would double the sauce however.....it was so good! Also needs salt and pepper!

 
Jan 25, 2004

This was very good and easy to prepare. My husband & I enjoyed this very much. I will make this again THANK YOU Diana.

 

5 Ratings

Jan 25, 2004

Extremely quick, easy and very tasty. The balsamic vinegar was by no means overwhelming and I used seed dijon for added texture. I will try this recipe again with a cream base (heavy cream so it doesn't curdle with the vinegar). A definite repeat.

 
Aug 25, 2004

I thought this was pretty good and definately easy. I liked the way the onions tasted with the chicken. Next time I may cut back a smidge on the basalmic vinegar - I'm not a huge fan.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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