Ingredients
24 ounces boneless, skinless chicken breast, pounded to 1/2-inch thickness Salt 1/4 cup all-purpose flour 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 shallot, finely chopped 1/3 cup low-sodium chicken broth 1/3 cup orange juice 1 tablespoon balsamic vinegar 1 teaspoon sugar Preparation 1. Sprinkle chicken with salt and dredge in flour, shaking off excess. 2. Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil. 3. Add shallot to skillet and sauté until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve |
thanks!
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My mouth is watering....
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I made this last night and it got raves! Thank you!
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Thank you--that sounds really good!
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Thanks
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