Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots. Ingredients:
1/2 cup reduced-sodium chicken broth |
1/2 cup balsamic vinegar |
2 teaspoons honey |
1 tablespoon butter |
1 tablespoon olive oil |
4 (5 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt (optional) |
1/4 teaspoon fresh ground black pepper |
1/4 cup flour |
2 tablespoons shallots, minced |
chopped fresh parsley (recommended) (optional) |
Directions:
1. Combine broth, vinegar, and honey in a small bowl.
2. Melt butter and heat oil in a large nonstick pan over low heat.
3. Place flour in a shallow pan or dish.
4. Dredge chicken in flour and shake off excess.
5. Sprinkle chicken with salt and pepper.
6. Increase heat to medium-high; heat for 2 minutes or until butter browns.
7. Add chicken to the pan and cook for 4 minutes per side or until golden.
8. Remove chicken from pan and keep warm.
9. Add shallots and saute 30 seconds.
10. Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
11. Serve sauce over chicken and garnish with parsley.
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