Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

Kim,
You were right, I haven't posted this one. Hope you like it and it has more flavor than Penne and Sausage! I had no clue you had tried any of my recipes. Love ya, Amy


From Aunt Lynne

1/2 C fat-free less-sodium chicken broth
1/2 C balsamic vinegar
2 t honey
1 T butter
1T vegetable oil
2 chicken breasts
1/4 t salt
1/4 t pepper
1/4 C whole wheat flour
2 T chopped shallots (I leave these out)
Chopped parsley

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 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 min per side or until golden brown. Remove chicken, keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced 1/2 a cup (about 3 minutes). Serve sauce over chicken.

Aunt Lynne suggests polenta or orzo to absorb the sauce.