Ingredients:
4 chicken breasts, cut in small pieces
1 onions, 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:
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.
Return the pan to the heat and add the remaining tablespoon of olive oil, onions, thyme, rosemary and garlic. Saute for 4-5 minutes.
Add the balsamic vinegar, honey and chicken stock. Cook until reduced by 1/2 .
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.