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Pan Seared Chicken with Perfect Sauce

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 half Chicken breasts boneless, skinless
  • 2 tbsp butter
  • 1 tbsp olive oil extra virgin
  • 2 tbsp flour A gluten free flour blend, if needed
  • 1/2 cup balsamic vinegar or liquid of your choice- see notes below
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions

  • Set the chicken breast halves one at a time on parchment or wax paper
  • 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
  • Sprinkle each flattened piece of chicken with salt and pepper on both sides
  • Add the flour to a plate. If you are gluten intolerant, use a gluten free flour blend like Bob's Red Mill
  • Dredge each piece of chicken in the flour on both sides
  • Heat the butter and olive oil in a large sauté pan
  • Heat the pan over medium-high heat until the oil and butter are bubbling, being careful not to let it burn
  • Add the chicken pieces to the pan and sauté giving them room to cook. You may have to cook them in batches
  • 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)
  • Remove the chicken from the pan to a plate and cover with foil to keep warm
  • 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)
  • Once the vinegar has reduced, remove from the heat, taste, and adjust seasonings if needed
  • Place the chicken on top of a salad or your favorite side dish, drizzle with the sauce and enjoy!

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