Chicken Breasts with Balsamic Citrus Sauce

I made this for John and I last week without planning on sharing what I did but it was so good and easy that it would be mean not to pass it along.  Since I wasn't planning on posting it I didn't take any pictures.

What You Need (For Two):

2 chicken breasts - thin or pounded to be thin (so they cook quicker)
Salt and pepper to taste
1/4 to 1/2 cup flour
1 tbsp butter
1 tbsp olive oil
Shallots (about 4 tbsp minced)
1 heaping tbsp honey
Pinch of Allspice
1 cup chicken stock
1 tbsp fresh lemon juice
1/4 cup heavy cream
1 tbsp balsamic vinegar
More salt and pepper

What You Do:

Take your chicken breasts, rinse them, then sprinkle salt and pepper on both sides.  Dredge the chicken breasts in the flour.  In a large skillet melt the butter and add the olive oil.  Throw your chicken breasts in there and brown on both sides until chicken is thoroughly cooked.  Don't let the chicken dry out, it only takes about 4 minutes per side.  Remove your chicken and place in the oven to stay warm (I usually put it on about 200 degrees).

Next you will prepare the sauce.  You most likely have all of these ingredients on hand, I usually do.  Except the heavy cream... we (I) am very unhealthy and use a lot of heavy cream in our house... Just giving us a reason to work out in the mornings!

Ok, in the skillet you browned the chicken in keep the juices that remain and over a medium heat add your minced shallots, the honey and pinch of allspice.  Saute for 1 or 2 minutes, you do not want to burn the shallots or sugar in the honey.

Now increase your heat to high and add the chicken stock and lemon juice.  Bring this to a boil and scrape up all of the goodness stuck to your pan from the chicken.  Keep cooking until you have reduced the liquid to about 1/2 a cup.

Add your heavy cream and boil until things start to slightly thicken up.  This is about 1 minute.

Then add your balsamic vinegar and if it needs it, salt and pepper.  Boil for a minute longer to combine the flavors then get your chicken out of the oven, turn OFF the oven (I have been bad about remembering that our oven should not remain on all of the time lately) and serve the sauce over the chicken immediately.

We both ate this within about 3 minutes of it hitting our plates.  Either we were starving and that is why it tasted so good or it was really good.  I like anything with heavy cream or balsamic vinegar in it so it was a home run for me.

Sorry for the lack of pictures!  I'll leave you with this one to remind you that no, it will not be 95 degrees forever.  Seriously... hottest June on record and I'm 7 months pregnant... nice timing.