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Ingredients
- 1/4 cup all purpose-flour
- 1/4 tsp. each salt and pepper
- 4 boneless skinless chicken breasts
- 2 tbsp. extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp. crumbled dried sage or rosemary
- 1 cup chicken stock
- 2 tbsp. balsamic vinegar
- 2 tsp. liquid honey
- 1 tbsp. 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 a 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