Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This family-friendly chicken breast recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce.

Yield:

4 servings (serving size: 1 breast and 2 tablespoons sauce)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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

Pam Anderson,

March 2004
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