Honey Balsamic Chicken
- Number of Servings: 8
Ingredients
2 lb boneless skinless chicken breasts1/2 cup balsamic vinegar2 tbsp cloves garlic crushed1/4 cup olive oil (divided in two Tbsp portions)Salt and pepper to taste2 Tbsp Butter2 Tbsp balsamic vinegar3 Tbsp honey (The recipe called for 6 tablespoons)
Sliced chicken breasts on the diagonal into strips of equal size. Please the strips in a quart size zip top bag along with half a cup balsamic vinegar, 2 tablespoons of crushed garlic, 2 tbsp of olive oil, and the salt-and-pepper.
Marinate for at least 30 minutes in the refrigerator.
When you ready to cook, heat 2 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides in about 2 to 3 minutes each side. You may have to do this and two batches. Place the cook chicken on a clean plate.
Turn the heat down on the skillet to medium low and add the butter and the last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve sticky bits off the bottom of the skillet. Once the mixture has dissolved together add the honey, increase the heat, and allow the sauce to simmer until thickened. This will take about five minutes.
Once the sausage second, season to taste with salt and pepper (I use just a pinch of each). Add the chicken back to the skillet and toss to coat them with the warm balsamic sauce.
Serving Size: Makes 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Marinate for at least 30 minutes in the refrigerator.
When you ready to cook, heat 2 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides in about 2 to 3 minutes each side. You may have to do this and two batches. Place the cook chicken on a clean plate.
Turn the heat down on the skillet to medium low and add the butter and the last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve sticky bits off the bottom of the skillet. Once the mixture has dissolved together add the honey, increase the heat, and allow the sauce to simmer until thickened. This will take about five minutes.
Once the sausage second, season to taste with salt and pepper (I use just a pinch of each). Add the chicken back to the skillet and toss to coat them with the warm balsamic sauce.
Serving Size: Makes 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Nutritional Info Amount Per Serving
- Calories: 264.6
- Total Fat: 13.6 g
- Cholesterol: 72.8 mg
- Sodium: 214.0 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.1 g
- Protein: 25.2 g
Member Reviews