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 oz.) boneless, skinless 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

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess flour.

Increase heat to medium-high, heat 2 minutes or until 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 saute 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.

Yield: 4 servings(serving size: 1 breast and 2 Tablespoons sauce).

Stacy's Notes - Made this Sept 2004, pretty good. I used 2 boneless, skinless chicken breasts and everything else the same (full amount of sauce). The sauce was a little thin, but good over the orzo. I used a little bit more honey because when I tasted the sauce, I thought it was too tart from all the balsamic vinegar.

This was good, not an all time favorite, but good and Tim said he would eat it again. I served this with orzo, sugar snap peas and a salad.