4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
How to Make It
Combine broth, vinegar, and honey.
Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.
I used strawberry balsamic vinegar and also added mushrooms to the sauce. Super yummy! My family loved it! The chicken breasts I used were rather large so they took longer to cook. I added more chicken stock to the pan and covered it for about 20 minutes while they cooked. Still worked out really well!
I had 3 rather large B/S breasts which I pounded down to the suggested 1/2" thickness. Fearing I wouldn't have enough sauce, I added about another 1/4 cup chicken broth and being out of honey I used Karo syrup. The sauce reduced beautifully (be patient) and the consistency was perfect! I served it with rice and green beans from our garden and dinner was delicious. Hubby declared it good enough for him to take the leftover breast and sauce to work today for his lunch. I look forward to doing this again. Easy, onhand ingredients and delicious! Can't ask for more.
I doubled the sauce recipes as others mentioned which was a good idea. The sauce did not thicken so I added a little bit of corn starch and it thickened it perfectly. I also had some rasberry balsamic vinegar that I use which gave it a sweet taste. It was a very good recipe!
This is a good recipe for something different working with chicken breasts. Although it looks like a lot of work, it comes together easily and makes a nice presentation. We think it goes well with pasta.
Something different for chicken! I wanted more sauce so i doubled the broth and honey and left the vinegar the same...no shallots on hand, so used red onion..came out great! Even my 2 1/2 year old ate it. will make again!
The great thing about this dish is how quickly and easily it comes together. I doubled the sauce and poured it over the chicken. We served it with the Creamy Parmesan Orzo from this site which was perfect to soak up the excess balsamic sauce. Will definitely make this again.
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