You've seen those pricey decorative bottles of infused balsamic at specialty stores and farmer's markets. I thought I would take a chance when I purchased a tall bottle of blackberry ginger balsamic at a nearby farmer's market last Summer. Pricey? Yes! So, this concoction will go onto my "to make home made" bucket list. In the meantime, I graced an otherwise plain piece of chicken with a balsamic honey glaze. Delicious!
1 Tbsp herbs de Provence
1/2 tsp salt
1 tsp thyme
1/4 tsp pepper
1 tsp oil
4 thin chicken breast "steaks"
2 Tbsp blackberry ginger balsamic vinegar
2 Tbsp honey
Season the chicken on both sides with the herbs, salt, pepper and thyme. In a large skillet heat the oil on medium. Brown the chicken on both sides, cooking for about 7 minutes on each side, remove from the pan (keep warm) while making the glaze/sauce.
In a small saucepan, on low-medium heat, add the honey and vinegar. Simmer and stir until the mixture thickens. Pour over the chicken.
I served it over a bed of arugula and the glaze was perfect for a salad dressing as well.
NOTE: You can certainly use the same skillet for the glaze that you used for the chicken. I did it separately, in case I had leftover sauce for a salad the next day. (I didn't want chicken bits in it.) Crazy, huh?