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| INGREDIENTS |
| 3 tbsp |
golden balsamic vinegar |
| 2 tbsp |
honey |
| ¼ c |
low sodium chicken stock |
| 4 (4-ounce) |
boneless skinless chicken breasts |
| ½ tsp |
kosher salt |
| ½ tsp |
freshly ground black pepper |
| 1½ tbsp |
flour
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| RECIPE |
- Mix together vinegar, honey and chicken stock in small bowl, set aside.
- Pound each breast placed in heavy duty plastic bag with meat mallet until ¼ inch thick, season with salt and pepper, set aside.
- Place flour on plate.
- Lightly coat large sauté pan with cooking spray, and heat over medium heat.
- Coat each piece of chicken in flour and sear in pan until golden, remove chicken and deglaze pan with vinegar mixture.
- Return chicken to pan and continue to cook until chicken reaches an internal temperature of 165ºF – about 3-5 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
185 |
|
| Total Fat |
3 g |
| Saturated Fat |
0 g |
|
| Sodium |
185 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
trace g |
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| Protein |
27 g |
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