Chicken in Balsamic Vinegar Recipe

Name: Chicken in Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless and skinless chicken breasts; Salt and freshly ground black pepper; 1 cup dry white wine; 1 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1/4 cup raisins, plumped up in boiling water for 10 mins and drained; 1 tbsp chopped basil or tarragon; Zest of 1 lemon; Assorted mixed greens, such as arugula and watercress, to serve; 1/2 cup pine nuts, toasted, to serve; Lemon wedges, to serve

Servings: persons

4 boneless and skinless chicken breasts
Salt and freshly ground black pepper
1 cup dry white wine
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup raisins, plumped up in boiling water for 10 mins and drained
1 tbsp chopped basil or tarragon
Zest of 1 lemon
Assorted mixed greens, such as arugula and watercress, to serve
1/2 cup pine nuts, toasted, to serve
Lemon wedges, to serve

1
Preheat the oven to 375F (190C).
2
Using a flat meat pounder, lightly pound the chicken breasts between 2 sheets of plastic wrap to an even thickness.
3
Place the chicken in a lightly oiled shallow roasting pan.
4
Season with salt and pepper, then pour the wine over the chicken.
5
Cover with a piece of parchment paper cut to fit inside of the pan.
6
Bake for about 20 minutes, or until the chicken is opaque when pierced with a knife.
7
Uncover the chicken, reserve 2 tbsp of the pan juices, and let the chicken and pan juices cool.
8
Whisk together the oil and vinegar in a small bowl, then whisk in the reserved pan juices.
9
Add the raisins, basil, and lemon zest.
10
Arrange the chicken in a nonmetallic dish.
11
Pour the dressing over the chicken and cover with plastic wrap.
12
Refrigerate, turning the chicken at least once in the dressing, for at least 12 hours and up to 24 hours.
13
Remove from the refrigerator 1 hour before serving.
14
Arrange the mixed greens on a serving platter.
15
Thinly slice the chicken, and place on the greens.
16
Sprinkle with the pine nuts and garnish with the lemon wedges.
17
Serve at once.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless and skinless chicken breasts, Salt and freshly ground black pepper, 1 cup dry white wine, 1 cup extra virgin olive oil, and more.

Yes, Chicken in Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions