Balsamic Glazed Chicken

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Yields1 Serving
Glaze
 1 cup balsamic vinegar
 1/8 cup honey (organic raw honey is the ‘bomb’ – the best)
 2 teaspoons freshly cracked black pepper
 
 ½ cup finely chopped basil (plus 1 tbsp. for garnish)
 2 tablespoons minced fresh garlic
 ¼ cup extra virgin olive oil
 Sea Salt
 Freshly cracked black pepper
 8 boneless skinless chicken breasts
 3 tablespoons tomato paste
 ½ cup chicken stock or broth
 1 tablespoon butter (salted or unsalted, your call)
1

In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and gently simmer until it is reduced by half, 20 to 25 minutes 20 Minutes. Stir in the honey and black pepper; remove from the heat and set your balsamic glaze aside.

2

Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well to a paste. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper.

3

In large skillet, heat to medium-high temperature. Add the chicken and cook about 10 minutes 10 Minutes or until slightly brown on all sides. Remove chicken and set aside on a plate.

4

Stir in tomato paste and slowly add chicken stock to skillet, scraping any bits clinging to bottom of pan (deglazing your pan).

5

Increase heat to medium-high temperature; add balsamic glaze and bring to a quick boil, then reduce the temperature to medium-low. Return chicken to skillet and cook, turning the chicken, about 10-20 minutes 10 Minutes until the liquid thickens slightly and becomes a dark mahogany glaze and a fork can be inserted in chicken with ease (internal temperature should be 165 degrees F or juices should run clear once you cut into the chicken).

6

Remove chicken to heated platter, swirl butter into the glaze, pour over the chicken and sprinkle with basil for garnish. Delish!

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients

Glaze
 1 cup balsamic vinegar
 1/8 cup honey (organic raw honey is the ‘bomb’ – the best)
 2 teaspoons freshly cracked black pepper
 
 ½ cup finely chopped basil (plus 1 tbsp. for garnish)
 2 tablespoons minced fresh garlic
 ¼ cup extra virgin olive oil
 Sea Salt
 Freshly cracked black pepper
 8 boneless skinless chicken breasts
 3 tablespoons tomato paste
 ½ cup chicken stock or broth
 1 tablespoon butter (salted or unsalted, your call)

Directions

1

In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and gently simmer until it is reduced by half, 20 to 25 minutes 20 Minutes. Stir in the honey and black pepper; remove from the heat and set your balsamic glaze aside.

2

Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well to a paste. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper.

3

In large skillet, heat to medium-high temperature. Add the chicken and cook about 10 minutes 10 Minutes or until slightly brown on all sides. Remove chicken and set aside on a plate.

4

Stir in tomato paste and slowly add chicken stock to skillet, scraping any bits clinging to bottom of pan (deglazing your pan).

5

Increase heat to medium-high temperature; add balsamic glaze and bring to a quick boil, then reduce the temperature to medium-low. Return chicken to skillet and cook, turning the chicken, about 10-20 minutes 10 Minutes until the liquid thickens slightly and becomes a dark mahogany glaze and a fork can be inserted in chicken with ease (internal temperature should be 165 degrees F or juices should run clear once you cut into the chicken).

6

Remove chicken to heated platter, swirl butter into the glaze, pour over the chicken and sprinkle with basil for garnish. Delish!

Notes

Balsamic Glazed Chicken

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