I received this recipe through an email chain but I'm not sure of the original source. When I told my husband I was making balsamic chicken, he wrinkled his nose thinking he wouldn't like it. Well, wasn't he wrong! He loved it. I used an inexpensive balsamic vinegar found at the grocery store and the honey and garlic really complimented it. The balsamic sauce soaks into the chicken and gives it tons of flavor.
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
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
5 garlic cloves
chopped parsley (optional)
1. Combine broth, vinegar, and honey.
2. Pound chicken to 1/4-1/2 inch thick and sprinkle with salt and pepper. Melt butter and oil in a large nonstick skillet over low heat. 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.
3. Add garlic, 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. 4. Garnish with chopped parsley, if desired.