Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
This family-friendly chicken recipe is sure to please. Serve with polenta or orzo to absorb the balsamic-honey sauce.
Cooking Light MARCH 2004
- Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 (5-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons finely chopped shallots
- Chopped parsley (optional)
Combine broth, vinegar, and honey.
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.
To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.