Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

This is a Cooking Light recipe that has become my favorite way to prepare chicken.  It’s amazingly easy to make and the sauce is delicious! – Kathy

Ingredients

• ½ cup fat-free, less-sodium chicken broth
• ½ cup balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 (5-ounce) skinless, boneless chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoons freshly ground black pepper
• ¼ cup all-purpose flour
• 2 tablespoons finely chopped shallots
• Chopped parsley (optional)
  

Instructions

1. In a small bowl, 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. 
4. Place flour in a shallow dish.  Dredge chicken in flour; shake off excess flour.
5. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. 
6. Add chicken to pan; cook 4 minutes on each side or until golden brown.  Remove chicken from pan; keep warm. 
7. Add shallots and sauté 30 seconds.  Add the broth mixture, scraping to loosen browned bits.  Bring to a boil and cook until reduced to ½ cup (about 3 minutes). 
8. Serve sauce over chicken.  Garnish with chopped parsley, if desired. 
9. Serve with polenta or orzo to absorb the sauce. 

Makes 4 servings.