This is an oldie but goodie from Cooking Light. It's easy and delicious. The sauce is so good that I usually make a bit more than the recipe calls for and use it to drizzle over my green beans as well.
When making the chicken, I cook the chicken first and then cook the onions instead of putting the onions in first. Just seems to make more sense and ensures that the onions don't get overcooked. Be sure to simmer the sauce a bit - once it reduces a little, it becomes thick and syrupy. Love the sweet with the zing of the balsamic - perfect combination.
Looks like my post tonight will be quick and easy too. Stay tuned tomorrow and later this week for more good things to come - more new muffin recipes, a cheddar soup, a butternut squash and smoked sausage soup and two new appetizers involving a new-to-us ingredient.
Tags: chicken, balsamic, Cooking Light, low fat, recipe