Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

I used strawberry balsamic vinegar and also added mushrooms to the sauce.  Super yummy!  My family loved it!  The chicken breasts I used were rather large so they took longer to cook.  I added more chicken stock to the pan and covered it for about 20 minutes while they cooked.  Still worked out really well! 

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.

I doubled the sauce recipes as others mentioned which was a good idea. The sauce did not thicken so I added a little bit of corn starch and it thickened it perfectly. I also had some rasberry balsamic vinegar that I use which gave it a sweet taste. It was a very good recipe!

This is a good recipe for something different working with chicken breasts. Although it looks like a lot of work, it comes together easily and makes a nice presentation. We think it goes well with pasta.

I had to cook the sauce a little longer to reduce it down...no big deal and I sliced the chicken breasts in half to make cutlets so they would cook faster.

Something different for chicken! I wanted more sauce so i doubled the broth and honey and left the vinegar the same...no shallots on hand, so used red onion..came out great! Even my 2 1/2 year old ate it. will make again!

A very easy, quick dish to make. Everyone loved it, made it just as in the recipe, did not find it to be too heavy on the vinegar taste as others have said. A definite dish to make again.

Easy and quick recipe, tastes great. Served with brown rice and roasted asparagus. Sauce was good on everything.

The great thing about this dish is how quickly and easily it comes together. I doubled the sauce and poured it over the chicken. We served it with the Creamy Parmesan Orzo from this site which was perfect to soak up the excess balsamic sauce. Will definitely make this again.

Excellent recipe! I've been making this for years. I follow the recipe as is, but double the sauce and sometimes add baby portabellas. To the reader asking what it is served on in the picture. It looks like creamy polenta.

I used pounded boneless, skinless breats and red wine in place of vinegar and it turned out wonderful. It looks like they are serving it with creamy polenta or grits. I served it with barley risotto.

This is one of my favorite go-to recipes. Very easy, and popular with the whole family. My boys don't like mushrooms, so I stick with just shallots and serve with rice.

Does anyone know what they are serving it on in the picture?

Delicious and easy to prepare during the work week. I used part butter/olive oil and dredged the chicken in whole wheat flower which gave the breasts a nice golden color. I only had onions on hand and it turned out fantastic. Served over brown rice w/fresh garlic cooked in chicken broth then tossed with fresh spinach and steamed broccoli. San Diego, CA

I read the reviews before trying this and I was a bit surprised to find that the sauce had a VERY strong vinegar taste, even after adding about 1/2 cup more broth. I also added some lemon juice to mellow the flavor and added some garlic and mushrooms to the shallots as they sauteed. After all was said and done, it turned out okay, but not something I would rave about. I doubt I will make it again as there are so many other recipes for chicken which are more flavorful.

Very tasty and easy. I doubled the sauce quantity, however, and I'm glad I did. I also added a lot more shallots and threw in some chopped garlic. Reheats well, too. Served it with red potatoes and broccoli. I'll definitely make this again!

This is a quick, inexpensive, and simple recipe. Plus it tastes delicious. I didn't dredge the chicken in flour however I did take the advice of a reviewer and added mushrooms for a minute before adding the shallots. I served it over some buttered orzo...amazing. Next time I may add some sherry in place of honey to add a more summer-like flavor.

Delicious, and could not be easier/quicker! Of my "quick pan-sauce-chicken" recipes, this is the easiest/speediest to make. And we love it! Great with garlic mashed potatoes and a green salad.

My husband loved it!!! I used skinless chicken thighs, we're not fans of breast :), and added mushrooms (my husband's fav!!!!) and it was outstanding!! Will definetly cook again!! I think it could be cooked everyday & special occasions.

This recipe is outstanding and easy. Use a high quality balsamic vinegar for the best flavor. I didn't have chicken broth so I used white wine. We used pre-pared polenta, warmed it up, added water to make it soft, and added parmesan cheese and served it with a simple green salad...delightful. Definitely something we'll have again soon!

This recipe was really good. The coating on the chicken is nice and the flavors work well together but the sauce was a little too thin for my liking.

We thought this was delicious! I used 1 1/4lbs chicken tenderloins instead of chicken breasts. Next time, I would double the sauce but I wouldn't change a thing. The recipe is great! I served it with Smashed Cheddar Potatoes and a labor intensive zucchini dish. Next time, I would roast asparagus to cut down on some of the labor.