Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Damn.  DAMN!  Next time I’m making a double batch because Grossman and I ate the whole thing.  All of it.  And then he licked the plate.  I served this with broccoli and orzo.

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce


4 servings (serving size: 1 breast and 2 tablespoons sauce)


  • 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-ounce) skinless, boneless chicken breast halves (I used a package of boneless, skinless thighs.  I think there were 7 in there)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  finely chopped shallots (didn’t have a shallot on hand so I used red onion)
  • Chopped 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 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.

Nutritional Information

269 (27% from fat)
8.1g (sat 2.7g,mono 2g,poly 2.5g)
Published in: on February 4, 2009 at 2:12 am  Comments (2)  

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2 CommentsLeave a comment

  1. Did you 2 eat 4 portions worth between you? If you did I don’t blame you, it sounds divine!

  2. I ate 2 thighs, and he ate 3. I could’ve easily eaten another one though, not because I was hungry, but just because it was TASTY! I made it for my parents last week when they were here and they loved it too.

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