Chicken Breast with Honey and Balsamic Vinger

  • 4 Skinless Chicken Breast
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 Tablespoon Olive Oil
  • 1/4 C Balsamic Vinger
  • 1/2 tsp smashed Garlic
  • 1/2 C Chicken stock
  • 2 Tablespoon Honey

Season with Salt and Pepper. In a large skillet, heat the olive oil over medium-high heat. Sauté the chicken for 3 to 4 minutes on each side until lightly golden. Remove the chicken from the skillet and cover to keep warm. In a glass measuring cup or small bowl, combine the chicken stock, balsamic vinegar and honey. Stir to dissolve the honey. Add the garlic to the skillet and sauté for 30 seconds. Stir in the chicken stock mixture and bring to a boil. Reduce the heat to a simmer and add the chicken back to the skillet. Simmer for 4 to 5 minutes until the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Serve each piece of Balsamic Honey-Glazed Chicken with a drizzle of glaze.

Serve with Rice and fresh vegetables to complrtr the meal. Lisa

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