Chicken with Balsamic-Raisin Pan Sauce

Boneless chicken breasts topped with a simple pan sauce are a favorite in our kitchen for weeknight meals. The sauce in this recipe has a hint of sweetness from the combination of balsamic vinegar and raisins and a nutty richness from the pine nuts. Serve with Garlic Mashed Potatoes and a green vegetable for a well-rounded, easy dinner.

Chicken with Balsamic-Raisin Pan Sauce

Chicken with Balsamic-Raisin Pan Sauce

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Balsamic vinegar combined with golden raisins and toasted pine nuts makes a sweet and savory sauce for boneless chicken breasts.

Ingredients

  • 1-1/4 to 1-1/2 lbs boneless, skinless chicken breast halves (4 pieces)
  • Salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/3 cup golden raisins
  • 3 tablespoons olive oil, divided
  • 1/3 cup pine nuts
  • 1 clove garlic, very finely chopped
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 1 to 2 tablespoons fresh parsley, chopped (optional)

Instructions

  • Place the raisins in a small bowl and cover with boiling water. Allow to soak for 10 minutes, then drain and set aside.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
  • Season both sides of the chicken with salt and pepper, dredge in flour and shake off the excess.
  • Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink in the middle, 2-1/2 to 3 minutes per side. Transfer to a plate and cover loosely to keep warm.
  • Add the remaining tablespoon of olive oil to the pan along with the pine nuts and cook until they are lightly toasted, 1 to 2 minutes (watch carefully). Using a slotted spoon, transfer to a bowl and set aside.
  • Reduce the heat to medium, add the garlic and sauté until barely golden, 1 to 1-1/2 minutes.
  • Add the chicken broth, balsamic vinegar, and raisins and bring the mixture to a simmer. Continue cooking until the liquid has reduced slightly, about 2 minutes, then return the chicken to the pan.
  • Turn the chicken breasts several times to coat them with sauce, then transfer to a serving platter.
  • Add the pine nuts to the sauce, stir to coat, then spoon the mixture over the chicken. Sprinkle with fresh parsley if desired.
Serving: 1serving, Calories: 529kcal, Carbohydrates: 20g, Protein: 56g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 18g, Cholesterol: 145mg, Sodium: 215mg, Fiber: 1g, Sugar: 10g
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