Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
CATEGORIES
INGREDIENTS
- 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.