Balsamic Chicken

Balsamic Chicken from TraceyandJate
Credit – Cooking Light
1/2 cup chicken broth
2 teaspoons honey
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
4 chicken breast halves
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 peppr. Place flour in a shallow dish. Dredge chicken in flour.
Increase heat to medium-high; heat for 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 and keep warm with foil. Add broth mixture to the pan, scraping the brown bits from the bottom. Bring to a boil and cook until reduced to 1/2 cup. Serve the sauce over the chicken.
Notes – I add fresh garlic to the butter before adding the chicken to the pan. We love garlic and think everything tastes better with it. Also we prefer our sauce a little bit thicker so I use Wondra flour to thicken it up a bit.

One thought on “Balsamic Chicken

  1. Amanda September 16, 2009 at 11:58 pm Reply

    My roommate and I my first year of med school used to make this all of the time. The sauce is also really good over baked red potatoes.

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