Orange and Balsamic Chicken Breasts

Orange and Balsamic Chicken BreastsRecipe
Photo: Miki Duisterhof; Styling: Susan Vajaranant
Serves 4

Cost per Serving:



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24 ounces boneless, skinless chicken breast, pounded to 1/2-inch thickness
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 shallot, finely chopped
1/3 cup low-sodium chicken broth
1/3 cup orange juice
1 tablespoon balsamic vinegar
1 teaspoon sugar


Prep: 5 Minutes
Cook: 12 Minutes

1. Sprinkle chicken with salt and dredge in flour, shaking off excess.

2. Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.

3. Add shallot to skillet and sauté until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.

Created date

February 2011

Nutritional Information

Calories 320
Fat 12 g
Satfat 4 g
Protein 41 g
Carbohydrate 11 g
Fiber 0.0 g
Cholesterol 114 mg
Sodium 409 mg