Balsamic Chicken

Paired with rice and a green salad, this simple chicken dish makes for a satisfying meal any night of the week.

Recipe and photograph by Kimme Hargrove

2 teaspoons olive oil

2 large boneless, skinless chicken breasts, cut in half and pounded to ¼-inch thick

2 teaspoons fresh thyme, chopped

½ teaspoon salt

½ teaspoon pepper

¼ cup balsamic vinegar

¼ cup water

2 tablespoons honey

3 tablespoons butter

In a large skillet, heat olive oil over medium heat. While oil heats, sprinkle thyme, salt and pepper on both sides of chicken breasts. Brown chicken in skillet for about 3 minutes on each side, then transfer to a plate.

Add balsamic vinegar, water and honey to the hot skillet, and bring to a low boil. Cook, stirring, until sauce thickens and is reduced to a syrup-like consistency. Add the butter and melt, stirring to make a glaze. Add chicken back to pan and cook for another 3 minutes on each side, or until chicken is done.

Serve chicken with the balsamic glaze from the pan drizzled over the top.

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