Orange and Balsamic Chicken Breasts

By Lorena_321

Ingredients

• 24 oz. boneless, skinless chicken breasts, pounded to 1/2" thickness
• salt
• 1/4 cup AP flour
• 2 T. unsalted butter
• 1 T. vegetable oil
• 1 shallot, finely chopped
• 1/3 cup low-sodium chicken broth
• 1/3 cup orange juice
• 1 T. balsamic vinegar
• 1 t. sugar

Preparation

Step 1

Sprinkle chicken with salt and dredge in flour, shaking off excess
Warm 1 T. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.
Add shallot to skillet and saute until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.