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Ingredients
- • 2 pounds boneless, skinless chicken breasts or thighs
- • Salt and pepper
- • 3 tablespoons olive oil
- • 2 cloves garlic, sliced or crushed and chopped
- • About ⅓ cup balsamic vinegar
- • 3 tablespoons pourable or regular light-brown sugar
- • 2 tablespoons fresh rosemary, finely chopped
- • About 1 tablespoon Worcestershire sauce
- • 1 rounded tablespoon grainy Dijon mustard
Details
Servings 4
Preparation time 5mins
Cooking time 10mins
Preparation
Step 1
In a large bowl, toss the fennel, celery, onion, lemon juice, and EVOO; season with salt and pepper. Let the slaw marinate while you prepare the chicken.
Heat a large cast iron skillet over medium high. Season the chicken with salt and pepper. Add 2 tablespoons olive oil, two turns of the pan, to the skillet. Add the chicken. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tablespoon olive oil, one turn of pan, to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.
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