More Great Recipes: Main Dish

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

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Member since 2006

Serves | Prep Time | Cook Time


½ cup chicken broth
½ cup balsamic vinegar
2 tsp honey
1 tbsp butter
1 tbsp vegetable oil
4 chicken breasts
¼ tsp salt
¼ tsp pepper
¼ cup all-purpose flour
2 tbsp shallots
Chopped parsley (optional)

Combine broth, vinegar and honey

Melt butter and oil in a large nonstick skillet over low heat

While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour and shake off excess.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to ½ cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley if desired.

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