Sautéed Chicken Breasts With Balsamic Vinegar Pan Sauce

• 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
• 2 tablespoons finely chopped shallots
• Chopped parsley (optional)

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. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
4. 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. Add shallots, and saute 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. Garnish with chopped parsley, if desired.
5. To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.

chicken broth, balsamic vinegar, honey, butter, vegetable oil, salt, freshly ground black pepper, allpurpose, shallots, parsley

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