Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This family-friendly chicken breast recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce. Ingredients:
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup balsamic vinegar |
2 teaspoons honey |
1 tablespoon butter |
1 tablespoon vegetable oil |
4 (5-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup all-purpose flour |
2 tablespoons finely chopped shallots |
chopped parsley (optional) |
Directions:
1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
4. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
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