Orange and Balsamic Chicken Breasts


  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/3 cup orange juice
  • 1/3 cup low-sodium chicken broth
  • 1 shallot, finely chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • + 3 more ingredients
    • ¼ cup all-purpose flour
    • Salt
    • 24 ounces boneless, skinless chicken breast, pounded to ½-inch thickness

1. Sprinkle chicken with salt and dredge in flour, shaking off excess. 2. Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil. 3. Add sh...

View full recipe at SpringPad


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