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Directions: 1. Combine broth, vinegar, and honey.
2. Melt butter and oil in skillet.
3. While butter melts, sprinkle chicken with salt and pepper. Dredge in flour.
4. Increase heat to medium-high. Heat 2 minutes until butter is golden brown. Add chicken and cook 4 minutes/side. Remove from pan.
5. Add shallots and saute 30 seconds. Add broth mixture, scrapping bits loose in pan. Bring to a boil and reduce to about 1/2 cup (about 3 minutes). 6. Serve chicken with sauce, and parsley if desired.
| Ingredients:
163/2500 Pound(s) butter
163/1250 Pound(s) flour
417/10000 Ounce(s) salt
417/10000 Ounce(s) black pepper
4 Ounce(s) chicken broth
4 Ounce(s) balsamic vinegar
1/3 Ounce(s) honey
2 finely chopped shallot
4 breasts chicken |
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