Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce
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From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.
- Ready In:
- 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.
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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.Reply
Oh my goodness! This was fantastic! I made tonight for a quick, easy supper, but didn't expect to like it so much! I made a half recipe with one large chicken breast cut in two and let the chicken simmer in the sauce for quite a while. (Didn't brown for too long.) I also sprinkled with salt/pepper/garlic powder mix prior to flouring. Will definitely make it again!Reply
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