Tassel Ridge® Pan Seared Chicken Breast with Garlic Balsamic Pan Sauce


  • 3 Tbsp oil
  • 1 cup plus 1 Tbsp flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 boneless skinless chicken breasts
  • 9 garlic gloves smashed
  • cup balsamic vinegar
  • 1 sprig rosemary
  • 1 sprig thyme
  • cups chicken broth
  • 2 Tbsp water
  • 1 Tbsp butter


  1. Preheat oven to 350°F. Heat oil in large skillet. Combine 1 cup of flour, salt, and pepper in shallow pan. Pat chicken dry. Dredge in flour mixture. Once oil is hot, carefully add chicken to skillet. Add garlic. Cook chicken for 5 minutes on each side, while being careful not to burn garlic. Remove chicken from skillet and transfer to pan. Set skillet aside. Place chicken in oven. Cook until internal temperature reaches 165°F. Meanwhile, add vinegar, rosemary, and thyme to skillet. Bring to a boil. Once vinegar becomes syrupy, add chicken broth. Bring back to a boil. Mix remaining tablespoon of flour and water together. Add to vinegar mixture and allow to thicken. Add butter. Remove herbs from sauce and spoon over chicken. Serves 4.

Recipe Notes

Wine recommendation — Tassel Ridge Candleglow®

White Candleglow® White is an award-winning dry, fruity wine with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This wine is made from a blend of La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County vineyards.