Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Ingredients

• 0.5 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 2 teaspoons honey 
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 20 ounce chicken breast halves boneless skinless
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper.
4. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
5. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown.
6. Add chicken to pan; cook 4 minutes on each side or until golden brown.
7. Remove chicken from pan; keep warm.
8. Add shallots, and saut 30 seconds.
9. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes).
10. Serve sauce over chicken.
11. Garnish with chopped parsley, if desired.