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. Combine broth, vinegar and honey.
- 2. Melt butter and oil in a large nonstick skillet over low heat.
- 3. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess.
- 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.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce Recipe at a Glance
- COURSE: Main Dishes