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
More From Allyou
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.
Only you will be able to view, print, and edit this note.Add Note