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Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 289 calories, 31g of protein, and 10g of fat. This recipe serves 4. Head to the store and pick up flour, pepper, honey, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine broth, vinegar, and honey.
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VinegarVinegar
BrothBroth
HoneyHoney
2
Melt butter and oil in a large nonstick skillet over low heat.
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ButterButter
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
3
While butter melts, sprinkle chicken with salt and pepper.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
ButterButter
4
Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
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Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
ShakeShake
5
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown.
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ButterButter
6
Add chicken to pan; cook 4 minutes on each side or until golden brown.
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Whole ChickenWhole Chicken
Equipment you will use
Frying PanFrying Pan
7
Remove chicken from pan; keep warm.
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Whole ChickenWhole Chicken
Equipment you will use
Frying PanFrying Pan
8
Add shallots, and saut 30 seconds.
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ShallotShallot
9
Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes).
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BrothBroth
10
Serve sauce over chicken.
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Whole ChickenWhole Chicken
SauceSauce
11
Garnish with chopped parsley, if desired.
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ParsleyParsley

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score11
Dish TypesLunchMain CourseMain DishDinner
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