Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon vegetable oil
  • ¼ cup all-purpose flour
  • 4 (5-ounce) skinless, boneless chicken breast halves
  • ½ cup fat-free, less-sodium chicken broth
  • 2 teaspoons honey
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • + 4 more ingredients
    • 2 tablespoons finely chopped shallots
    • ¼ teaspoon freshly ground black pepper
    • Chopped parsley (optional)
    • ½ cup balsamic vinegar

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 the bu...

View full recipe at My Recipes

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