Monthly Archives: June 2018

Sautéed Chicken with Balsamic Pan Sauce

Dress up your chicken breast with a simple balsamic reduction. (This plate belonged to the 16 year old boy, hence the giant servings!)


4 boneless/ skinless chicken breasts, pounded thin

1/4 cup flour

Salt & pepper, to taste

Olive oil, for sautéing

1/2 cup balsamic vinegar

1/2 cup chicken broth

2 tsp honey


Heat olive oil in large sauté pan over medium heat.

Dredge the chicken breasts in flour seasoned with salt and pepper. Add chicken to pan, cook approximately 5 minutes until browned. Flip chicken and cook until other side is browned and cooked through. Remove chicken from pan and keep warm.

Mix chicken broth, balsamic vinegar, and honey. Add to pan, scraping pan often to deglaze pan. Cook balsamic sauce until reduced to syrupy thickness.

Drizzle balsamic sauce over chicken and serve.

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