Prep 10 mins
Cook 13 mins
From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.
- 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)
- 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.
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.
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!
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.