Balsamic Glazed Chicken

Balsamic Glazed Chicken

Balsamic Glazed Chicken


Four boneless, skinless chicken breasts

1 1/2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons extra-virgin olive oil

1/3 cup water

1/4 cup balsamic vinegar

2 teaspoons honey

2 tablespoons butter


Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes. Turn and cook the other side until browned. Transfer to a plate and cover with foil.

Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes. Serve drizzled with glaze.

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