10.29.2012

Recipe Monday: Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Good Morning! My Sister-in-law posted a picture of this recipe to Instagram last week and said it is their new favorite- so I had to get the recipe! She said I could share it with you- so here you go! Happy Monday! 

From Brittany
Here is the recipe. As with anything I made a few changes, I left off the parsley (no need to scare the kids away from the chicken with green on it...) and I cut my chicken breasts in half so they really cooked in the 4 mins per side.

And I served it with mashed potatoes b/c the boys don't do polenta. And a side of creamed spinach- and they still said it was the best dinner ever!  ;) 

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce 
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)

Ingredients

  • 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)

Preparation

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

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