Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce Recipe

If you like balsamic vinegar, you will love this. The sauce is very flavorful and it's very easy to prepare. To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each. Serve with polenta or orzo to absorb the sauce.


  • 1/2 cup fat-free 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely chopped shallots
  • 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.