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Monday, January 17, 2011

Honey Balsamic Chicken

So I found this recipe online somewhere (honestly, I dunno where it was, I had printed it out a while ago) and just made it for the second time tonight (okay, okay, I burnt the sauce the first time). I was worried it would be too sweet, but it really just has a perfect touch of sweetness.

1 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp extra virgin olive oil
1 lb boneless, skinless chicken breast (four, 4 oz pieces)
2 tbsp balsamic vinegar
2 tbsp honey

Combine first 4 ingredients; sprinkle over both sides of chicken.

Heat oil in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.

Reduce heat to medium low, transfer chicken to serving platter; keep warm.

Add vinegar and honey to the pan. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred)

Pour glaze over chicken and serve.

Number of Servings: 4