Chicken with Balsamic Vinegar Pan Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4
spice up your chicken dinner with this one
This dinner is a staple in our house. I found the recipe years ago in Cooking Light (Feb. 2004). Over time, I have adatpted it by removing/changing ingredients and omitting steps to make it a quick satisfying week night meal. Everyone loves it and the whole dish is ready in about 30 minutes. To save time and avoid having to pound the meat, I buy the hand filleted breasts at Whole Foods. I serve the chicken on top of polenta to soak up all of the pan sauce. Rice would work well too.
Ingredients
- 2 pounds Chicken Breast pounded thin
- 1 shallot diced (about 2 Tablespoons)
- 2 cloves garlic minced
- 2 Tablespoons Olive Oil
- 1/4 cup Balsamic Vinegar
- 1 Tablespoon Honey
- Salt and Pepper
- Chopped parsley for garnish
Directions
Place the chicken between two pieces of plastic wrap
Using a small skillet or meat mallet pound the meat so it is a uniform thickness about 1/4 inch
Sprinkle meat with salt and pepper
Heat the oil in a pan over medium high heat
Add chicken and cook for about four minutes per side
Transfer meat to plate and reduce heat to medium low
Add the shallot and garlic and cook for about one minute stirring the entire time and scraping the brown bits from the pan
Add vinegar and honey to pan stir to combine and bring to a boil
Reduce to a simmer and cook for approximately 2 minutes
The sauce will reduce and thicken
Add the chicken back to the pan and keep warm until ready to serve
Serve chicken with polenta or rice