Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce
From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.
MAKE IT SHINE! ADD YOUR PHOTO
9
People talking
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2cup balsamic vinegar
- 2teaspoons honey
- 1tablespoon butter
- 1tablespoon olive oil
- 4(5 ounce) boneless skinless chicken breast halves
- 1⁄4
- 1⁄4teaspoon fresh ground black pepper
- 1⁄4cup flour
- 2
-
Advertisement
DIRECTIONS
- 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.
Advertisement