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Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.

Cooking Light MARCH 2004

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

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.

Nutritional Information

Amount per serving
  • 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
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Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce recipe

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