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Balsamic Chicken
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Ingredients
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Step by step
Method
6 steps
- 1
Pound 2 chicken breasts to an even ½-inch thickness and pat them dry. Season both sides with salt, pepper, and 1 teaspoon Italian seasoning.
- 2
Whisk ⅓ cup balsamic vinegar, 1 tablespoon honey, 1 minced garlic clove, and 1 tablespoon olive oil. Reserve 2 tablespoons of the mixture for the end.
- 3
Heat 1 tablespoon oil in a large skillet over medium-high. Sear the chicken 4–5 minutes per side, until browned and 165°F. Move it to a plate.
- 4
Pour the remaining balsamic mixture into the skillet. Simmer 2–3 minutes, scraping the browned bits, until it looks slightly syrupy and the sharp vinegar smell softens.
- 5
Return the chicken and its juices. Turn each piece in the sauce and cook 1–2 minutes, until hot and glossy.
- 6
Remove from the heat. Spoon over the reserved uncooked marinade only if it has been kept separate; otherwise use it in the skillet and simmer it fully. Rest 5 minutes before slicing.