Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce

• 1/2 cup reduced-sodium chicken broth
• 1/2 cup balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 (5 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup flour
• 2 tablespoons shallots, minced
• chopped fresh parsley (recommended) (optional)

1. Combine broth, vinegar, and honey in a small bowl.
2. Melt butter and heat oil in a large nonstick pan over low heat.
3. Place flour in a shallow pan or dish.
4. Dredge chicken in flour and shake off excess.
5. Sprinkle chicken with salt and pepper.
6. Increase heat to medium-high; heat for 2 minutes or until butter browns.
7. Add chicken to the pan and cook for 4 minutes per side or until golden.
8. Remove chicken from pan and keep warm.
9. Add shallots and saute 30 seconds.
10. Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
11. Serve sauce over chicken and garnish with parsley.

chicken broth, balsamic vinegar, honey, butter, olive oil, chicken breast halves, salt, fresh ground black pepper, flour, shallots, fresh parsley

Taken from www.food.com/recipe/sauteed-chicken-breasts-with-balsamic-vinegar-pan-sauce-112257 (may not work)