Step by step

Method

5 steps

1. 1

   Slice the chicken breasts on a diagonal into strips. Put them in a bag with ¼ cup balsamic vinegar, minced garlic, 1 tablespoon olive oil, salt, and pepper. Chill for at least 30 minutes.

2. 2

   Heat the remaining olive oil in a wide skillet over medium. Let the marinade drip off, then cook the tenders in batches for 2–3 minutes per side, until browned and 165°F inside. Move them to a clean plate.

3. 3

   Turn the heat to medium-low. Add the butter and remaining balsamic vinegar, scraping up the browned bits as the vinegar bubbles for about 1 minute.

4. 4

   Stir in the honey and raise the heat slightly. Simmer for about 5 minutes, until the glaze thickens enough to leave a clear trail when you drag a spoon through it.

5. 5

   Season the glaze lightly, return the chicken and its juices to the pan, and turn to coat. Serve right away while the glaze is loose and glossy.