I rummaged through the cupboards looking for something to concoct a sauce for the chicken. I had a bunch of Asian sauces, mustard, dried spices, peanut butter and half a dozen different kinds of vinegar. None of it sounded too appealing. Then I remembered seeing a recipe for chicken with a balsamic vinegar sauce. So that's what I tried to create!
Pan-seared Balsamic Chicken Breasts
- 4 chicken breasts; rinsed in cold water and dried well with paper towels; pounded out until about 1/2 inch thick and even
- kosher salt and freshly ground pepper
- 2 tbsp fresh sage, oregano or thyme; chopped
- 1/2 cup (or more) of flour
- 1 1/2 tbsp olive oil or vegetable oil
- 1 cup of chicken broth
- 1/4 cup of brandy
- 2 tbsp balsamic vinegar
- 1 tbsp flat leaf parsley, chopped fine
- 1 tbsp COLD butter
Add the flour to a plate or shallow bowl. Dredge each piece of chicken in the flour. Shake off the excess flour. Set aside on a plate.
Heat up the olive oil in a large non-stick pan over medium-high heat.
Heat the now empty pan back up over medium-high heat.
Add the broth and brandy. When it comes to a boil, turn heat back down to a simmer and cook for about 4 minutes or until reduced by a third, scraping the brown bits off the bottom of the pan. Add the balsamic and parsley and cook for another minute.
Turn off the heat and add the pat of cold butter. Swirl it around with a wooden spoon until it melts and the sauce thickens.
Plate the chicken and generously spoon the sauce over the breasts. Or leave the sauce in a dish on the side so that everyone can add it themselves. Serve immediately.