In a measuring cup or small bowl, combine the broth, balsamic vinegar, and honey. Set aside.
Pound the chicken breasts between two pieces of cling wrap. Salt and pepper both sides of the chicken. Melt butter and oil in a large skillet over medium heat.
Put the chicken into the pan and brown on one side. Turn and brown the other side. If you pounded them really thin, they are probably done at this point, but check and see if the juices run clear. If not, put a lid on the pan, turn down the heat. and let them cook for 5-10 minutes until the juices run clear. Remove the chicken to a plate and cover in aluminum foil or a pan lid to keep warm.
Add the vinegar mixture to the pan, scraping to loosen the browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Put the chicken back in the pan and turn to coat with the sauce. Serve the remaining sauce over chicken.
Per Serving (excluding unknown items): 226 Calories; 8g Fat (30.9% calories from fat); 28g Protein; 8g Carbohydrate; 0g Dietary Fiber; 76g Cholesterol; 291g Sodium.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 448 (78%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 29.1g||145 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 203.7mg||63 %|
|Sodium 597.1mg||21 %|
|Potassium 47.3mg||1 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.4g|
|Protein 29.9g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 573
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