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.