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

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 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 ½ cup (about 3 minutes).

Serve sauce over chicken. Garnish with chopped parsley, if desired. Serve with polenta or orzo to absorb the sauce.

Makes 4 servings.