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.
Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
This family-friendly chicken breast recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce.
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- Calories: 269
- Calories from fat: 27%
- Fat: 8.1g
- Saturated fat: 2.7g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 2.5g
- Protein: 34g
- Carbohydrate: 13.1g
- Fiber: 0.2g
- Cholesterol: 90mg
- Iron: 1.7mg
- Sodium: 331mg
- Calcium: 29mg
- 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)
- 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.
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