Dad’s Kitchen: Sautéed Chicken with Balsamic Reduction

While I pull together the rest of my notes from our Vegas trip, I figure there’s no better time than now to share a recipe penned by none other than the guy who taught me how to cook and how to have fun doing it.  My Dad!Me n Dad

Yup.  The goofball gene is strong in the Havens household.

Let’s make some chicken!

1 pound boneless chicken breasts, pounded thin (about ¼ inch)
1 cup chicken stock
4 tablespoons unsalted butter
¼ cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves or 1 teaspoon roasted garlic paste
All-Purpose flour


Pound the chicken breasts to approximately ¼ inch thickness
Season the chicken with salt and pepper on both sides.
Dredge the seasoned chicken breasts in the flour until coated.

Chicken 2Combine two tablespoons of the butter with the olive oil in a large pan over medium heat.

Chicken 3Cook the chicken breasts 3-4 minutes on each side until golden brown and cooked through.

Chicken 4Place the cooked chicken in a warm oven while you make the reduction sauce.


Add the remaining two tablespoons of butter and garlic to the pan. Lightly sauté the garlic for about one minute until just browned. Roasted garlic paste can be added without browning.

Add the chicken stock and the balsamic vinegar to the pan and bring to a boil. Using a plastic spoon or fork, mix the pan drippings with the chicken stock to create a nice brown sauce. Allow the stock to reduce for approximately 10 minutes or until it just begins to thicken.

Pour the reduction sauce over the chicken and top the chicken with grated parmesan cheese.

Chicken 1Enjoy!


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