Boneless chicken breasts topped with a simple pan sauce are a favorite in our kitchen for weeknight meals. The sauce in this recipe has a hint of sweetness from the combination of balsamic vinegar and raisins and a nutty richness from the pine nuts. Serve with Garlic Mashed Potatoes and a green vegetable for a well-rounded, easy dinner.

Chicken with Balsamic-Raisin Pan Sauce

Balsamic vinegar combines with golden raisins and toasted pine nuts to make a sweet-savory sauce for pan-seared, boneless chicken breasts.

Author: Lynne Webb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 cup flour
1/3 cup golden raisins
3 tablespoons olive oil, divided
1/3 cup pine nuts
1 clove garlic, very finely chopped
1/2 cup low-sodium chicken broth
3 tablespoons balsamic vinegar
1 to 2 tablespoons fresh parsley, chopped (optional)

Instructions

Place the raisins in a small bowl and cover with boiling water. Allow to soak for 10 minutes, then drain and set aside.
If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch. Season both sides of the chicken with salt and pepper, dredge in flour and shake off the excess.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink in the middle, 2-1/2 to 3 minutes per side. Transfer to a plate and cover loosely to keep warm.
Add the remaining tablespoon of olive oil to the pan along with the pine nuts and cook until they are lightly toasted, 1 to 2 minutes (watch carefully). Using a slotted spoon, transfer to a bowl and set aside.
Reduce the heat to medium, add the garlic and sauté until barely golden, 1 to 1-1/2 minutes. Add the chicken broth, balsamic vinegar and raisins bring the mixture to a simmer. Continue cooking until the liquid has reduced slightly, about 2 minutes, then return the chicken to the pan. Turn the chicken breasts several times to coat them with sauce, then transfer to a serving platter. Add the pine nuts to the sauce, stir to coat, then spoon the mixture over the chicken. Sprinkle with fresh parsley if desired.

Yum