Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce Recipe

Name: Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup reduced-sodium chicken broth; 1/2 cup balsamic vinegar; 2 teaspoons honey; 1 tablespoon butter; 1 tablespoon olive oil; 4 (5 ounce) boneless skinless chicken breast halves; 1/4 teaspoon salt (optional); 1/4 teaspoon fresh ground black pepper; 1/4 cup flour; 2 tablespoons shallots, minced; chopped fresh parsley (recommended) (optional)

Servings: persons

1/2 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon olive oil
4 (5 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
1/4 cup flour
2 tablespoons shallots, minced
chopped fresh parsley (recommended) (optional)

1
Combine broth, vinegar, and honey in a small bowl.
2
Melt butter and heat oil in a large nonstick pan over low heat.
3
Place flour in a shallow pan or dish.
4
Dredge chicken in flour and shake off excess.
5
Sprinkle chicken with salt and pepper.
6
Increase heat to medium-high; heat for 2 minutes or until butter browns.
7
Add chicken to the pan and cook for 4 minutes per side or until golden.
8
Remove chicken from pan and keep warm.
9
Add shallots and saute 30 seconds.
10
Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
11
Serve sauce over chicken and garnish with parsley.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup reduced-sodium chicken broth, 1/2 cup balsamic vinegar, 2 teaspoons honey, 1 tablespoon butter, and more.

Yes, Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

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