Balsamic Chicken With Roasted Potatoes

Course : Chicken
Serves: 4
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2 Tablespoons olive oil
2 Tablespoons white wine
1 Tablespoon minced garlic
1 Tablespoon chopped parsley
1 Teaspoon lemon juice
1 dash salt and pepper
4 Medium chicken halves -- each cut into 4 pieces
1 Tablespoon olive oil
2 Cloves garlic -- minced
1 Medium onion -- chopped
1 cup chicken broth
1/4 Cup balsamic vinegar
1/4 Cup sliced black olives
1 Tablespoon butter
1 teaspoon salt and pepper to taste
1 recipe Roasted Potatoes (recipe follows)
1 Tablespoon chopped parsley

Preparation / Directions:

In a plastic bag or container with lid, combine marinade and chicken. Marinate in refrigerator for at least 2 hours. Drain marinade from chicken. Preheat oven to 375° F. Heat oil in a large skillet over medium heat. Starting with skin-side down, cook chicken for 4-5 minutes on each side. Transfer chicken to a baking pan and place in oven. Roast chicken for 10-15 minutes. In same skillet, cook garlic and onion until golden. Remove chicken from oven and return to skillet. Add chicken broth, vinegar, olives, butter, salt, pepper and roasted potatoes. Over high heat reduce sauce for 4-6 minutes. Garnish with parsley and serve.


Nutritional Information:

158 Calories (kcal); 14g Total Fat; (81% calories from fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 318mg Sodium

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