Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

Credits

by Cooking Light

Ingredients

• 1/2 cup chicken broth
• 1/2 cup balsamic vinegar
• 2 tsp honey
• 1 tbs butter
• 1 tbs vegetable oil
• 4 chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup flour
• 2 tbs finely chopped shallots
• Chopped parsley (optional)

Directions

1. Combine broth, vinegar and honey

2. Melt butter and oil in a large nonstick skillet over low heat.

3. While butter melts sprinkle chicken with salt and pepper. Place flour in a shallow dish. Drege chicken in flour; shake off excess flour.

4. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan ; keep warm. Add shallots and saute 30 seconds. Add the brother mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 inutes). Server sauce over chicken. Garnish with chopped parsley, if desired.

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