Glazed Balsamic Chicken
Photo by kim v.
- 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
Adapted from keyingredient.com
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.