Rating: 4.5 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This family-friendly chicken breast recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce.

Pam Anderson
Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, vinegar, and honey.

    Advertisement
  • 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.

Chef's Notes

To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.

Nutrition Facts

269 calories; calories from fat 27%; fat 8.1g; saturated fat 2.7g; mono fat 2g; poly fat 2.5g; protein 34g; carbohydrates 13.1g; fiber 0.2g; cholesterol 90mg; iron 1.7mg; sodium 331mg; calcium 29mg.
Advertisement