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Balsamic Chicken Breasts

Linda Laite, Principal
Katherine Laite

  • 4 boneless, skinless chicken breasts
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil

  • ¼ cup minced shallots

  • ½ cup chicken broth

  • 3 Tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 cup orzo pasta, cooked
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp butter

Pound chicken between sheets of wax paper until ½ inch thick. Sprinkle with salt and pepper. Heat oil in skillet and cook chicken for 4 minutes per side. Keep warm on serving platter. Add shallots to skillet and cook for 2 minutes. Add broth, vinegar and brown sugar. Bring to a boil and cook until reduced by ⅓, about 4 minutes. Whisk butter into skillet mixture until melted. Pour sauce over chicken. Toss pasta with parsley and serve with chicken. Yield: 4 servings.