Pan Seared Chicken with Perfect Sauce

Pan Seared Chicken with Perfect Sauce
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This quick and flavorful chicken is perfect for a weeknight dinner. The leftovers are fabulous re-heated with your favorite side dish or cut up on a bed of greens. This recipe includes a balsamic vinegar sauce - you can make the sauce perfect for you by using your favorite ingredients and this easy method. See the notes below for additional sauce ideas
Servings Prep Time
4 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 15 minutes
Cook Time
15 minutes
Pan Seared Chicken with Perfect Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This quick and flavorful chicken is perfect for a weeknight dinner. The leftovers are fabulous re-heated with your favorite side dish or cut up on a bed of greens. This recipe includes a balsamic vinegar sauce - you can make the sauce perfect for you by using your favorite ingredients and this easy method. See the notes below for additional sauce ideas
Servings Prep Time
4 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 15 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Set the chicken breast halves one at a time on parchment or wax paper
  2. Cover with a second sheet of paper and pound with a rolling pin or large heavy pan until the chicken is about 1/2" thick. Repeat with the other pieces of chicken, changing the paper as needed
  3. Sprinkle each flattened piece of chicken with salt and pepper on both sides
  4. Add the flour to a plate. If you are gluten intolerant, use a gluten free flour blend like Bob's Red Mill
  5. Dredge each piece of chicken in the flour on both sides
  6. Heat the butter and olive oil in a large sauté pan
  7. Heat the pan over medium-high heat until the oil and butter are bubbling, being careful not to let it burn
  8. Add the chicken pieces to the pan and sauté giving them room to cook. You may have to cook them in batches
  9. Sauté the chicken until it is a lovely golden brown and cooked through 3 - 4 minutes per side (or more if your pieces are thicker)
  10. Remove the chicken from the pan to a plate and cover with foil to keep warm
  11. To make the sauce - add the 1/2 cup of balsamic vinegar to the pan and boil, scraping up the brown bits in the pan with a spoon, until the vinegar has reduced by half (See the notes below for additional sauce ideas)
  12. Once the vinegar has reduced, remove from the heat, taste, and adjust seasonings if needed
  13. Place the chicken on top of a salad or your favorite side dish, drizzle with the sauce and enjoy!
Recipe Notes

Everything I read indicates that balsamic vinegar (without added flavorings) is gluten free.  I've never had a problem eating it, but if vinegar bothers you, substitute one of these other sauce ideas:

I love to make a variety of pan sauces with this chicken.  Some of my favorites are listed here: In each case, replace the 1/2 cup of balsamic vinegar with one of these liquids and add the condiments and/or herbs when you add the liquid to the pan

  1. 1/2 cup orange juice, a tsp of dijon mustard and a pinch of rosemary or thyme
  2. 1/2 cup apple cider
  3. 1/2 cup white wine, the juice of half a lemon and a few capers or olives
  4. 1/2 cup tomato sauce and some parmesan cheese sprinkled on top of the chicken when served
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2 thoughts on “Pan Seared Chicken with Perfect Sauce”

  1. I have recently “discovered” balsamic vinegar and it is super great for my diet. I saute calves live and onions (without the flour) and start off with some pancetta. Simple, easy, quick and delicious. Will now try this chicken alternate. Thanks.

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