Balsamic Glazed Chicken

Oh yum!!  I love chicken, it's so versatile!  This recipe is easy and yummy!  The balsamic vinegar mixture becomes a thick, gooey sauce (if you are patient!) and coats the chicken breasts perfectly.  We served this with buttered brown rice, and the extra sauce mixed in with the rice was delicious!  This was great!


Balsamic Glazed Chicken
Serves 2
Source: Kylee Cooks



4 thin-sliced boneless, skinless chicken breasts
1 tbsp vegetable oil
salt and black pepper
3 garlic cloves, minced
1 1/2 tbsp tomato paste
1/2 cup chicken broth
2/3 cup balsamic vinegar (trust me)
1 tbsp honey
green onions, chopped, for garnish


1. In large stainless steel pan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper, and add to pan, cook about 10 minutes (turning once) or until slightly brown.

2. Remove chicken from pan and drain off any excess oil on paper towels. Add garlic to pan; saute over medium heat for 2 minutes.


3. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.


4. Return chicken to pan; reduce heat to medium. Cook, turning, about 15 minutes or until liquid thickens and becomes a dark, thick glaze and chicken is done.  Sprinkle with chopped green onions and serve.


Enjoy!