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.

Ready In:
23mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Vino Girl
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@Vino Girl
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"From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots."
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  1. 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.
    Reply
  2. coreybro1
    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!
    Reply
  3. Ilovemy4kids
    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
  4. StacyMD187373
    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
  5. Hollyism
    Excellent! The sauce had a nice sweetness to it that my whole family enjoyed. Thanks for a delicious recipe!
    Reply
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