Recipe by Vino Girl
From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.
Top Review by memnochd91400
Made this last night and everyone loved it, quick, easy, and very good! I left out the butter and flour, doubled the rest for extra sauce for the rice. Awesome will be making again for sure.
- 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 See How It's Made
- Combine broth, vinegar, and honey in a small bowl.
- Melt butter and heat oil in a large nonstick pan over low heat.
- Place flour in a shallow pan or dish.
- Dredge chicken in flour and shake off excess.
- Sprinkle chicken with salt and pepper.
- Increase heat to medium-high; heat for 2 minutes or until butter browns.
- Add chicken to the pan and cook for 4 minutes per side or until golden.
- Remove chicken from pan and keep warm.
- Add shallots and saute 30 seconds.
- Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
- Serve sauce over chicken and garnish with parsley.