Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

4.5 of 5 (11)
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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
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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


    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


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.

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Member Ratings For This Recipe

  • Delicious! I added chopped carrots to the sauce, some basmati rice, and scallions on top! Yum! - 4/8/14

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  • We loved this! Fantastic taste. - 7/21/13

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  • This was a big success! As quick and easy as this recipe is, it's packed with flavor. The chicken is moist with a great crispy coating---what's not to like. The reduction sauce really puts it over the top, a nice finish. This one's a keeper. - 6/11/12

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  • Delicious! - 7/5/11

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  • This is soooo good I wish I could give it more than 5 stars! I served it to 9 people and everyone loved it. I did not have shallots, so substituted minced garlic. - 4/3/11

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