Herb Chicken with Warm Vinaigrette

Herb Chicken with Warm Vinaigrette
Servings: 4 Prep 15 mins Cook 14 mins to 16 mins


  • 4 boneless, skinless chicken breast halves (1 pound total)
  • 4 tablespoons white or dark balsamic vinegar
  • 2 teaspoons dried Italian herb seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 pound Italian-style plum tomatoes, cored, seeded and chopped (about 2 cups)
  • Mixed greens (optional)

Make It

1. Brush chicken with 1 tablespoon vinegar. Sprinkle with Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding skillet, add chicken to hot oil; saute about 6 to 7 minutes per side or until browned (170 degrees F). Remove chicken to platter; keep warm.

3. Add remaining 3 tablespoons vinegar to skillet over medium heat, stirring with wooden spoon to loosen any browned bits from bottom of skillet. Add remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper to skillet. Stir in tomatoes; heat through. Pour warm vinaigrette over chicken. Serve with mixed greens, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 247, Fat, total (g): 13, chol. (mg): 63, sat. fat (g): 2, carb. (g): 8, fiber (g): 2, pro. (g): 24, sodium (mg): 650, Percent Daily Values are based on a 2,000 calorie diet.