Orange And Balsamic Chicken Breasts

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24 ounces boneless, skinless chicken breast, pounded to 1/2-inch thickness


1/4 cup all-purpose flour

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 shallot, finely chopped

1/3 cup low-sodium chicken broth

1/3 cup orange juice

1 tablespoon balsamic vinegar

1 teaspoon sugar

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