Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
Why I Love This Recipe
Ingredients You'll Need
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)
Directions
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.
