Tuesday, July 20, 2010

Balsamic Chicken

This is a recipe that was shared on a message board of which I am a part several years ago. Everyone raved about it, so I figured I would give it a try. We enjoyed it a lot, and the best part is that it comes together really quickly.

This was attributed to Cooking Light, although I can't find a similar recipe on their website.

This is delicious. The chicken is so tender, and it has so much flavor. I usually serve with mashed potatoes, but this time, served it with frozen roasted potatoes.

Balsamic Chicken
(Cooking Light)
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 Make sure these are thin cut or pounded thin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots I used a yellow 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.

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