Ingredients
-
1/2
-
1/2
-
2
-
1
-
1
-
4
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce, From Cooking Light This is good with pasta or rice I usually like garlic instead of shallots , Made this last night and everyone loved it, quick, easy, and very good! I left out the butter and flour, doubled the rest for extra sauce for the rice Awesome will be making again for sure , This is a yummy quick and easy dinner! used red wine vinegar since I didn’t have balsamic (will use next time but, was still good), Served with rice and baby carrots drizzled with pan sauce, Will make again!
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Steps
|
1
Done
|
Combine Broth, Vinegar, and Honey in a Small Bowl. |
|
2
Done
|
Melt Butter and Heat Oil in a Large Nonstick Pan Over Low Heat. |
|
3
Done
|
Place Flour in a Shallow Pan or Dish. |
|
4
Done
|
Dredge Chicken in Flour and Shake Off Excess. |
|
5
Done
|
Sprinkle Chicken With Salt and Pepper. |
|
6
Done
|
Increase Heat to Medium-High; Heat For 2 Minutes or Until Butter Browns. |
|
7
Done
|
Add Chicken to the Pan and Cook For 4 Minutes Per Side or Until Golden. |
|
8
Done
|
Remove Chicken from Pan and Keep Warm. |
|
9
Done
|
Add Shallots and Saute 30 Seconds. |
|
10
Done
|
Add Broth Mixture and Bring to a Boil; Cook For 3 Minutes or Until the Liquid Is Reduced to 1/2 a Cup. |
|
11
Done
|
Serve Sauce Over Chicken and Garnish With Parsley. |
