Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
- Number of Servings: 4
Ingredients
1/2 cup fat-free, low-sodium chicken broth1/2 cup balsamic vinegar2 tsp honey1 tbsp butter1 tbsp vegetable oil4 5oz boneless skinless chicken breast halves1/4 tsp salt1/4 tsp freshly ground black pepper1/4 cup all-purpose flour2 tbsp finely chopped shallotsChopped parsley (optional)
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 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 reduce to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
Serving Size: 4 servings (1 breast and 2 tbsp sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user RUEISHNESS.
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 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 reduce to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
Serving Size: 4 servings (1 breast and 2 tbsp sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user RUEISHNESS.
Nutritional Info Amount Per Serving
- Calories: 237.0
- Total Fat: 7.0 g
- Cholesterol: 69.4 mg
- Sodium: 601.7 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.3 g
- Protein: 29.8 g
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