Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Ingredients

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)

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle chicken with salt and pepper. 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. Add shallots, 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. Garnish with chopped parsley, if desired.