Orange and Balsamic Chicken Breasts |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
24 ounces boneless, skinless chicken breast, pounded to 1/2-inch thickness |
salt |
1/4 cup all-purpose flour |
2 tablespoons unsalted butter |
1 tablespoon vegetable oil |
1 shallot, finely chopped |
1/3 cup low-sodium chicken broth |
1/3 cup orange juice |
1 tablespoon balsamic vinegar |
1 teaspoon sugar |
Directions:
1. Sprinkle chicken with salt and dredge in flour, shaking off excess.
2. Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.
3. Add shallot to skillet and sauté until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.
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