Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
  • 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)
  1. Combine broth, vinegar and honey
  2. Melt butter and oil in a large nonstick skillet over low heat
  3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour and shake off excess.
  4. 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.