Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce calories by ingredient


Introduction

Serve with polenta or orzo to absorb the balsamic honey sauce.

I got this recipe from MyRecipes.com. It was in Cooking Light in March 2004. Serve with polenta or orzo to absorb the balsamic honey sauce.

I got this recipe from MyRecipes.com. It was in Cooking Light in March 2004.
Number of Servings: 4

Ingredients

    1/2 cup fat-free, low-sodium chicken broth
    1/2 cup balsamic vinegar
    2 tsp honey
    1 tbsp butter
    1 tbsp vegetable oil
    4 5oz boneless skinless chicken breast halves
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1/4 cup all-purpose flour
    2 tbsp finely chopped shallots
    Chopped parsley (optional)

Directions

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.