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.
Made it just as written, except I browned it for 2 minutes on each side, and then finished the chicken in the oven for about 11 minutes (flipping once) at 425. I didn't feel like pounding out chicken, so this was my solution. It is always cooked through and juicy this way. Then I removed the chicken and followed the recipe as written back on the stove. My family liked it and I will make it again. It was a very easy week night dish.
The chicken is moist and delicious! I finished cooking the chicken breats in the oven because they were so big. I used a yellow onion rather than a shallot. I added 2 cans of mushrooms, and I left out the last addition of butter at the end. I served it with brown rice, and I poured the sauce with onions and mushrooms over the rice too. Very flavorful!
I had a little trouble with this recipe. My "sauce" came out very thin (probably because I was using fake butter). I decided to try it again but this time added a tbs of flour to the chicken stock before adding it to the pan and Volla perfect. I poured some of my new gravy over green beans and added toasted almonds for crunch!