Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce - cooking recipe

Ingredients

1/2 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon olive oil
4 (5 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
1/4 cup flour
2 tablespoons shallots, minced
chopped fresh parsley (recommended) (optional)

Preparation

Combine broth, vinegar, and honey in a small bowl.
Melt butter and heat oil in a large nonstick pan over low heat.
Place flour in a shallow pan or dish.
Dredge chicken in flour and shake off excess.
Sprinkle chicken with salt and pepper.
Increase heat to medium-high; heat for 2 minutes or until butter browns.
Add chicken to the pan and cook for 4 minutes per side or until golden.
Remove chicken from pan and keep warm.
Add shallots and saute 30 seconds.
Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
Serve sauce over chicken and garnish with parsley.