Pat chicken dry with paper towels. Sprinkle with salt and pepper.
In a 10 or 12 inch skillet, melt butter over medium-high heat. Add
oil. Place chicken in skillet. Cook 6-7 minutes on each side until
browned and juices run clear. Place chicken on a plate and cover to
keep warm.
In same skillet, mix broth, vinegar, lemon juice, honey and garlic.
Cook about 5 minutes or until sauce has thickened, scraping
bottom of skillet to loosen browned bits.
Cut chicken diagonally into slices. Serve sauce over chicken.
Originally Submitted
1/19/2014
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