Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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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 |
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.
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