5/5
(1 Votes)
Ingredients
- 6 boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- 1/2 teaspoon pepper
- 3 garlic cloves, chopped
- 1 1/2 Tablespoons tomato paste
- 1/2 cup chicken broth
- 2/3 cup balsamic vinegar
- 1 Tablespoon honey
- 4 Tablespoons green onion tops, thinly sliced
Preparation
Step 1
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth and mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.