Chicken with Creamy Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (4-ounce) skinned, boned chicken breast halves |
1/3 cup balsamic vinegar |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 garlic cloves, unpeeled |
1/4 cup low-fat buttermilk |
2 tablespoons minced fresh parsley |
3 tablespoons reduced-calorie mayonnaise |
1 tablespoon water |
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375° for 25 minutes, basting occasionally with pan drippings.
3. Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended.
4. Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired.
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