You are here

Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

Healthycooking's picture
Ingredients
  Defatted low sodium chicken broth 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Honey 2 Teaspoon
  Butter 1 Tablespoon
  Canola oil 1 Tablespoon
  Boneless skinless chicken breast halves 20 Ounce (4 In Number, 5 Ounce Each)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Finely chopped shallots 2 Tablespoon
Directions

1.
Combine broth, vinegar, and honey.
2.
Melt butter and oil in a large nonstick skillet over low heat.
3.
Sprinkle chicken with salt and pepper.
Place flour in a shallow dish.
Dredge chicken in flour, and shake off the excess flour.
4.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken
Servings: 
4

Rate It

Your rating: None
4.09643
Average: 4.1 (14 votes)