A delightful twist on a classic chicken dish, combining rich balsamic flavors with aromatic herbs.
Place each chicken breast into a large Ziploc bag, seal it partially, and gently pound it to an even thickness of about 1/2 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
In a mixing bowl, combine the salt, pepper, flour, and thyme.
Mixing the seasonings with the flour evenly coats the chicken for a consistent flavor.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Ensure the chicken is evenly coated for a nice crust during cooking.
Heat the olive oil and butter in a large sauté pan over medium-high heat until the butter melts and starts to bubble.
Using a mix of oil and butter prevents the butter from burning while adding flavor.
Add the chicken breasts to the pan and cook for 3 minutes on one side until golden brown.
Avoid overcrowding the pan to ensure even browning.
Flip the chicken breasts, add the garlic and shallot to the pan, and cook for another 3 minutes.
Stir the garlic and shallot occasionally to prevent burning.
Pour in the balsamic vinegar, chicken broth, and white wine, then cover the pan and reduce the heat to medium-low.
Covering the pan helps the chicken cook through and the sauce to infuse with flavor.
Simmer the chicken for 10 minutes, basting occasionally with the sauce.
Basting ensures the chicken stays moist and flavorful.
Season the sauce with additional salt and pepper to taste, then serve the chicken with the sauce drizzled over it.
Taste the sauce before seasoning to avoid over-salting.
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