Chicken Breasts With Balsamic Vinegar Sauce

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Servings: 4 Difficulty: Advanced
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Juicy pan-seared chicken breasts topped with a rich, tangy balsamic reduction
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This elegant yet simple dish features tender chicken breasts pan-seared to golden perfection and finished with a sophisticated balsamic vinegar sauce. The sauce is built on a foundation of sautéed shallots, reduced balsamic vinegar, and chicken broth, creating a glossy, tangy-sweet glaze that complements the savory meat beautifully. ItâÂÂs an excellent choice for a quick weeknight dinner that feels special enough for guests. The combination of crisp skin, juicy poultry, and the deep flavor of the reduction makes this a satisfying meal that comes together in under 45 minutes.

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Chicken Breasts With Balsamic Vinegar Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 123.8

Description

This elegant yet simple dish features tender chicken breasts pan-seared to golden perfection and finished with a sophisticated balsamic vinegar sauce. The sauce is built on a foundation of saut&# 195;©ed shallots, reduced balsamic vinegar, and chicken broth, creating a glossy, tangy-sweet glaze that complements the savory meat beautifully. It’s an excellent choice for a quick weeknight dinner that feels special enough for guests. The combination of crisp skin, juicy poultry, and the deep flavor of the reduction makes this a satisfying meal that comes together in under 45 minutes.

Ingredients

Directions

  1. Sprinkle chicken breasts with salt and freshly ground pepper.
  2. Heat 1 tablespoon butter and vegetable oil in a large heavy skillet over high heat.
  3. Add chicken, skin-side down, and cook until skin is crisp and golden.
  4. Reduce heat to medium-low; turn chicken breasts over and cook until no longer pink inside, about 12 minutes.
  5. Transfer chicken to a heated platter and keep warm in a low oven.
  6. Pour off all but 1 tablespoon of fat from the skillet.
  7. Add finely chopped shallots and cook over medium-low heat for 3 minutes until translucent, scraping up browned bits.
  8. Add balsamic vinegar and bring to a boil.
  9. Boil for 3 minutes or until reduced to a glaze, stirring constantly.
  10. Add chicken broth and boil until reduced to 1/2 cup, stirring occasionally.
  11. Season the sauce to taste with salt and pepper.
  12. Remove sauce from heat and whisk in remaining 1 tablespoon butter and finely chopped fresh marjoram.
  13. Whisk in any accumulated juices from the chicken platter.
  14. Spoon sauce over chicken and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, breasts, balsamic, vinegar, sauce, pan-seared, dinner, easy, quick, shallots, marjoram, glaze, reduction, protein, healthy, family-friendly, weeknight, comfort-food, savory, tangy
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