Sautéed Chicken Breasts With Balsamic Vinegar Pan Sauce Recipe

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

Servings: persons

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

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. Dredge 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; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
5
To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.

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 fat-free, less-sodium chicken broth, 1/2 cup balsamic vinegar, 2 teaspoons honey, 1 tablespoon butter, and more.

Yes, Sautéed 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.

Sautéed Chicken Breasts With Balsamic Vinegar Pan Sauce

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