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3 chicken breasts cut into strips or chunks
1/2 cup Balsamic Vinegar
2 cloves of garlic, minced
4 Tbsp of EVOO
Salt & Pepper
2 Tbsp butter
4 Tbsp Balsamic Vinegar
6 Tbsp honey

~ Marinate chicken in 1/2 cup Balsamic Vinegar, garlic, 2 Tbsp EVOO, and a pinch of salt and pepper. Marinate in refrigerator for at least 30 minutes.
Heat 2 Tbsp EVOO in a skillet over medium heat. Cook chicken pieces about 3 minutes each side, or until browned and cooked through. Remove from pan.
Turn heat down to med-low, add butter and 2 Tbsp of Balsamic Vinegar. Stir all together including sticky bits on the bottom of the skillet. Add in honey and increase the heat. Simmer about 5 minutes.
Season sauce with salt and pepper. Add chicken back to skillet and toss to coat.

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