If you’re not familiar with the effect vinegar can have on the glycemic load of food, check this (from Wikipedia) out :

Blood glucose control and diabetic management

Prior to hypoglycemic agents, diabetics used vinegar teas to control their symptoms.[16] Small amounts of vinegar (approximately 20 ml or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes.[18][19][20] This also has been expressed as lower glycemic index ratings in the region of 30%.[21][22]

Balsamic vinegar is a great tasting vinegar, while there are other vinegars that are more effective, a small change can be the first step towards larger goals.  After trying this recipe, you may find you like vinegar more than you previously thought!

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 3/4 lb small mushrooms, quartered
  • 2 Tbsp flour
  • salt and pepper
  • 3 Tbsp olive oil
  • 6 garlic cloves, peeled
  • 3 Tbsp balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1 Tbsp butter

Season the flour with salt and pepper and dredge the chicken breast halves in it. Shake off excess flour.

Heat the oil in a heavy skillet and cook the chicken over moderately high heat until nicely browned on one side, about 3 minutes.

Add the garlic cloves. Turn the chicken pieces over and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about 3 minutes.

Add the Balsamic vinegar and broth, the bay leaf and thyme. Cover and cook over moderately high heat about 10 minutes.

Turn the pieces occasionally as they cook. Transfer the chicken to a warm platter and cover with foil.

Let the sauce cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter. Remove the bay leaf. Pour the sauce and mushrooms over the chicken and serve.

Yields 4 servings.

If it weren’t for the vinegar, I think this dish might be a bit higher on the GI scale… but as it is, it should remain pretty healthy!  Enjoy!

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