Serves 4

Combine broth, vinegar, and honey. Melt butter and oil in large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-heat; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to remove browned bits. Bring to a boil, and cook until reduced to½ cups (about 3 minutes.) Serve sauce over chicken. Garnish with chopped parsley, if desired.