This delicious and easy recipe was created by my sister Susan over 4 years ago. I just decided to try it for dinner recently and it was so great. My husband and kids all loved it. The best part is I always have balsamic vinegar and honey on hand so this is a very easy last minute throw together dinner which tastes like you spent all day preparing and cooking. If you're getting tired of the same ole' chicken recipes then definitely try this one. It's now in my regular dinner rotation and I'm sure it will be in yours as well!
Ingredients:
6 boneless thin sliced chicken breasts
salt to taste
pepper to taste
dried thyme ( I used fresh)
1/4 cup low sodium chicken broth
1/4 up balsamic vinegar
pepper to taste
dried thyme ( I used fresh)
1/4 cup low sodium chicken broth
1/4 up balsamic vinegar
2 T honey
1-2 T olive oil
Preparation:
Heat a nonstick skillet and add the olive oil. Sprinkle the chicken cutlets with the salt, pepper and thyme and put into the skillet and brown on both sides. Remove chicken from the skillet to a plate. Add the chicken broth and deglaze the pan by stirring and scraping up the brown bit from the bottom of the pan. Add in the balsamic vinegar and the honey and reduce the liquid by half until a thick syrup forms. Then add back the chicken cutlets to warm through. Serve over the quinoa, cous cous or rice.
