Sautéed Chicken Breasts With a Maple-Balsamic Vinegar Glaze

  • 4  Chicken Breasts-boneless, skinless, pounded thin
  • ½  Cup All Purpose Flour-seasoned with salt and pepper
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Shallots-minced
  • ½  Cup Chicken Broth
  • ¼  Cup Pure Maple Syrup
  • ¼   Cup Balsamic Vinegar
  • ¼  tsp. Fresh Rosemary-chopped finely
  •  Salt and Black Pepper to Taste

Heat saute pan over medium-high heat. Dredge chicken breasts in the flour, shaking off excess. Add olive oil to pan and add chicken breasts. Cook for about 2 minutes on each side, only lightly browning. Remove from pan.

same pan over medium heat, add the shallots and cook for about 30 seconds or until aromatic. Add the chicken broth, raise heat to high and boil down until less than half of the chicken broth remains. Stir in the maple syrup, balsamic vinegar, and rosemary. Season the sauce to taste with salt and black pepper. Return chicken breasts to pan, coating with the sauce gently simmering to reheat.  Serve with your favorite sides. Serves four.

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