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
How to Make It
Sprinkle chicken with salt and dredge in flour, shaking off excess.
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.
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.