Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce
|Defatted low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Canola oil||1 Tablespoon|
|Boneless skinless chicken breast halves||20 Ounce (4 In Number, 5 Ounce Each)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Finely chopped shallots||2 Tablespoon|
Combine broth, vinegar, and honey.
Melt butter and oil in a large nonstick skillet over low heat.
Sprinkle chicken with salt and pepper.
Place flour in a shallow dish.
Dredge chicken in flour, and shake off the excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown.
Add chicken to pan; cook 4 minutes on each side or until golden brown.
Remove from pan; keep warm.
Add shallots; saute 30 seconds.
Add broth mixture, scraping pan to loosen browned bits.
Bring to a boil; cook until reduced to 1/4 cup (about 3 minutes).
Serve sauce over chicken.
Garnish with parsley, if desired.