Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 (5 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup flour
• 2 tablespoons shallots, minced
• chopped fresh parsley (recommended) (optional)

Recipe

• 1 combine broth, vinegar, and honey in a small bowl.
• 2 melt butter and heat oil in a large nonstick pan over low heat.
• 3 place flour in a shallow pan or dish.
• 4 dredge chicken in flour and shake off excess.
• 5 sprinkle chicken with salt and pepper.
• 6 increase heat to medium-high; heat for 2 minutes or until butter browns.
• 7 add chicken to the pan and cook for 4 minutes per side or until golden.
• 8 remove chicken from pan and keep warm.
• 9 add shallots and saute 30 seconds.
• 10 add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• 11 serve sauce over chicken and garnish with parsley.