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Glazed Balsamic Chicken


Photo by kim v.

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  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon rubbed sage
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons liquid honey
  • 1 tablespoon chopped fresh parsley
  • Serves: 4 servings


Servings 1
Adapted from


Step 1


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

In large non-stick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Transfer to a plate.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour mixture (from the dish or plastic bag); 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.

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