Orange and Balsamic Chicken Breasts

Orange and Balsamic Chicken Breasts Recipe
Photo: Miki Duisterhof; Styling: Susan Vajaranant


Serves 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

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


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


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.