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!
Orange and Balsamic Chicken Breasts
Photo: Miki Duisterhof; Styling: Susan Vajaranant
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Amount per serving
- Calories: 320
- Fat: 12g
- Saturated fat: 4g
- Protein: 41g
- Carbohydrate: 11g
- Fiber: 0.0g
- Cholesterol: 114mg
- Sodium: 409mg
- 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.
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