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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from Rachael Ray’s 365: No Repeats. It is great! Easy and fast to make. I served it with sour cream mashed potatoes. The leftovers are great over pasta or plain polenta. Ingredients:
4 chicken breasts, cut in small pieces |
1 onion, chopped |
1 tablespoon fresh thyme |
1 sprig fresh rosemary |
2 garlic cloves, chopped |
2 tablespoons honey |
1/4 cup balsamic vinegar |
1 cup chicken stock |
3 tablespoons olive oil |
2 tablespoons butter |
Directions:
1. Heat a large skillet over medium-high. Add 2 tablespoons of olive oil an cook the chicken. Transfer to a platter and cover with foil.
2. Return the pan to the heat and add the remaining tablespoon of olive oil, onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
3. Add the balsamic vinegar, honey and chicken stock. Cook until reduced by 1/2.
4. Turn off the heat and add the butter. Stir until the butter melts. Add the chicken back to the pan and coat it in the glaze.
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