If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell. It mellows out beautifully.
4 5oz boneless skinless chicken breasts
2 T flour
1/4 t kosher salt
2 t olive oil
1/2 cup shallots, chopped
1 c chicken broth
2 T balsamic vinegar
1/2 t dried thyme
1 T butter
Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper. Heat olive oil in a large nonstick skillet. Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through. Remove chicken to a plate and cover to keep warm. Add shallots to pan and saute until lightly browned. Add chicken broth, vinegar, and thyme. Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes). Stir in butter. Remove pan from heat. Plate chicken, and cover with sauce.
From Woman’s Day September 2010.