Ingredients
Scale
- 3 tablespoons white (or red) balsamic vinegar
- 2 tablespoons honey
- 1/4 cup chicken stock
- Four 4-ounce boneless, skinless chicken breasts (note the 4 ounce serving size here, this is more like two
- normal size chicken breasts cut in half)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1 tablespoon of olive oil
Instructions
- Whisk together the vinegar, honey and chicken stock for the glaze and set aside.
- Pound the chicken breasts out to 1/4 inch thickness. You can use a meat mallet, a rolling pin, the bottom of a heavy saucepan…whatever you have to work with. Season chicken with salt and pepper and then dredge in flour. Shake off excess.
- Heat a large nonstick skillet over medium high heat. Add the olive oil and then the chicken breasts. Sear on both sides until lightly browned but not all the way cooked through, about 2 minutes per side.
- Deglaze the pan with the glaze and reduce and reduce the heat to medium low. Continue to cook the chicken until the internal temperature reaches 160 degrees. This should take about 3-5 more minutes.