Glazed Balsamic Chicken

By jeenikeen

This juicy chicken, with its sweet and sour glaze is so simple that you can make it from start to finish in 15 minutes. Serve with mashed potatoes or noodles.

Ingredients

• 1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
• 1/4 1/4tsp tsp(1 mL) (1 mL) each salt and pepper
• 4 4boneless skinless chicken breastboneless skinless chicken breasts
• 2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
• 3 3cloves garlic, minced
• 1/2 1/2tsp tsp(2 mL) (2 mL) crumbled dried sage or rosemary
• 1 1cup cup(250 mL) (250 mL) chicken stock
• 2 2tbsp tbsp(25 mL) (25 mL) balsamic vinegar
• 2 2tsp tsp(10 mL) (10 mL) liquid honey
• 1 1tbsp tbsp(15 mL) (15 mL) chopped fresh parsley

Preparation

Step 1

In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.

In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.

Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.