Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

By Tamipri

Ingredients

• To assure the chicken gets done, select chicken breasts that are on the small side, about 4-5 oz. each. Instant polenta cooks quickly; stir in grated Romano cheese at the end.
• 1/2 c. fat-free chicken broth
• 1/2 c. balsamic vinegar
• 2 tsp. honey
• 1 Tb. butter
• 1 Tb. canola oil
• 4 (5 oz.) skinless, boneless chicken breast halves
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 c. all-purpose flour
• 2 Tb. finely chopped shallots
• chopped parsley, opt.

Details

Servings 4

Preparation

Step 1

1. Combine broth, vinegar, and honey.

2. Melt butter and oil in a large nonstick skillet over low heat.

3. 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 from pan; keep warm. Add shallots; saute 30 seconds. Add broth mixture, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with parsley, if desired.

Each serving (1 breast and 2 Tb. sauce)=269 calories.

Serve over polenta and Strawberries Romanoff