Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

I am addicted to balsamic vinegar.  I never pass up the opportunity to try a new recipe that uses this ingredient!  You will want to serve the chicken breasts over polenta or orzo to soak up every last drop of the 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)

Preparation

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 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.

Note: To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.