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Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

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“From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.”

Ingredients Nutrition


  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.

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