Orange and Balsamic Chicken Breasts

Photo: Miki Duisterhof; Styling: Susan Vajaranant

Yield: Serves 4
Cost per Serving: $1.81
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 12g
  • Saturated fat: 4g
  • Protein: 41g
  • Carbohydrate: 11g
  • Fiber: 0.0g
  • Cholesterol: 114mg
  • Sodium: 409mg

Ingredients

  • 24 ounces boneless, skinless chicken breast, pounded to 1/2-inch thickness
  • Salt
  • 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

Preparation

  1. 1. Sprinkle chicken with salt and dredge in flour, shaking off excess.
  2. 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. 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.
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