Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

READY IN: 23mins
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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a