Browned Butter Balsamic Chicken


1/3 cup BARENGO Balsamic Vinegar
2 Tbsp. brown sugar
2 Tbsp. butter
2 tsp. rubbed dried sage or 1 tsp. dried thyme
Salt & fresh-ground pepper
4 boneless skinless chicken breast halves


In a small bowl, combine Barengo balsamic vinegar and brown sugar; stir to dissolve sugar. Set aside.

Melt butter with sage in a 10” skillet. Season chicken with salt and pepper. When butter starts to bubble, add chicken. Cook over medium heat 5-7 minutes; turn chicken and cook 5 minutes more. Remove from pan and keep warm.

Add the balsamic vinegar mixture to the pan and stir, scraping pan to loosen browned bits. Return chicken to pan. Cover and simmer 5 minutes or until cooked through. Serve chicken with pan juices. 

Makes 4 servings.


Per serving: 230 calories, 27g protein, 10g carb, 9g fat (4.5g sat. fat), 90mg chol, 110mg sodium, 0g fiber

Browned Butter Balsamic Chicken
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