Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 382.8
- Total Fat: 9.4 g
- Cholesterol: 144.5 mg
- Sodium: 388.0 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.2 g
- Protein: 55.5 g
View full nutritional breakdown of Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce calories by ingredient
Introduction
Got this from a friend, it's a great way to enjoy chicken! Got this from a friend, it's a great way to enjoy chicken!Number of Servings: 4
Ingredients
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1/2 cup fat free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 Tablespoon butter
1 Tablespoon vegetable oil
4 (5 oz.) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all purpose flour
2 Tablespoons finely chopped shallots
Directions
1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess flour.
4. Increase heat to medium-high, heat 2 minutes or until 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 sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced to 1/2 cup(about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
Yield: 4 servings(serving size: 1 breast and 2 Tablespoons sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user MOMBODY.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess flour.
4. Increase heat to medium-high, heat 2 minutes or until 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 sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced to 1/2 cup(about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.
Yield: 4 servings(serving size: 1 breast and 2 Tablespoons sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user MOMBODY.
Member Ratings For This Recipe
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