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Prep 30min
Total30min
Servings4
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Ingredients
4
boneless skinless chicken breasts
1
teaspoon salt
1
teaspoon pepper
2
tablespoons butter
1
tablespoon olive oil
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup balsamic vinegar
1
tablespoon fresh lemon juice
1 1/2
teaspoons honey
3
garlic cloves, chopped
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Steps
1
Pat chicken dry with paper towels. Sprinkle with salt and pepper.
2
In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
3
In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
4
Cut chicken diagonally into slices. Serve sauce over chicken.
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Double this recipe to use on top of a salad or in a sandwich on another day.
Adding fresh herbs like basil or thyme go really well in the sauce.
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Nutrition Facts are not available for this recipe
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