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    You are in: Home / Recipes / Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce Recipe
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    Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    10 mins

    13 mins

    Vino Girl's Note:

    From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine broth, vinegar, and honey in a small bowl.
    2. 2
      Melt butter and heat oil in a large nonstick pan over low heat.
    3. 3
      Place flour in a shallow pan or dish.
    4. 4
      Dredge chicken in flour and shake off excess.
    5. 5
      Sprinkle chicken with salt and pepper.
    6. 6
      Increase heat to medium-high; heat for 2 minutes or until butter browns.
    7. 7
      Add chicken to the pan and cook for 4 minutes per side or until golden.
    8. 8
      Remove chicken from pan and keep warm.
    9. 9
      Add shallots and saute 30 seconds.
    10. 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. 11
      Serve sauce over chicken and garnish with parsley.

    Ratings & Reviews:

    • on September 05, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011

      45

      This is a yummy quick and easy dinner! I used red wine vinegar since I didn't have balsamic (will use next time but, was still good), Served with rice and baby carrots drizzled with pan sauce, Will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2010

      55

      My son could not stop raving about this dish as he ate. Thank you so much for our new favorite. I, too, added salt and pepper and some garlic powder to the flour before dredging the chicken. Since we only cooked one chicken breast, we only made half the sauce recipe. The yield was really minimal, barely enough to coat the chicken pieces. Next time, I would double the sauce. Thank you again for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.6
     
    Calories from Fat 91
    31%
    Total Fat 10.1 g
    15%
    Saturated Fat 3.1 g
    15%
    Cholesterol 98.3 mg
    32%
    Sodium 207.1 mg
    8%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 0.2 g
    1%
    Sugars 7.6 g
    30%
    Protein 31.8 g
    63%

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