What's for Dinner: Chicken with Balsamic Vinegar and Shallot Sauce

In this simple yet sophisticated recipe from celebrity chef Jacques Pepin, chicken breasts are cooked for a few minutes on the stove and remain moist in the oven while you whip up a quick sauce with the pan drippings.

Want to make a complete meal? Serve with these dishes:

You can use a slotted spatula to remove the chicken from the skillet while retaining the juices. Shop for a slotted spatula.

Want more weeknight dinner ideas? Browse our What's for Dinner recipe archive.

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