Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

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  • 1/2 cup(s) fat-free, less sodium chicken broth
  • 1/2 cup(s) balsamic vinegar
  • 2 teaspoon(s) honey
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) canola oil
  • 4 (5 oz) boneless, skinless chicken breast halves pounded thin
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/4 cup(s) all-purpose flour
  • 2 tablespoon(s) finely chopped shallots
  • chopped parsley (optional)


  1. 1. Combine broth, vinegar and honey.
  2. 2. Melt butter and oil in a large nonstick skillet over low heat.
  3. 3. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess.
  4. 4. Increase heat to medium-high; heat 2 minutes or until butter turns a golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove from pan; keep warm. Add shallots; saute 30 seconds. Add broth mixture, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with parsley, if desired.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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