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Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 breast and 2 tablespoons sauce)
This family-friendly chicken breast recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 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)

Nutrition Information

  • calories 269
  • caloriesfromfat 27 %
  • fat 8.1 g
  • satfat 2.7 g
  • monofat 2 g
  • polyfat 2.5 g
  • protein 34 g
  • carbohydrate 13.1 g
  • fiber 0.2 g
  • cholesterol 90 mg
  • iron 1.7 mg
  • sodium 331 mg
  • calcium 29 mg

How to Make It

  1. Combine broth, vinegar, and honey.

  2. Melt butter and oil in a large nonstick skillet over low heat.

  3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

  4. 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.

Cook's Notes

To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.