Try this delightful chicken dish for a simple meal any night of the week. Recipe serves two.
Recipe and photograph by Kimme Hargrove
2 (at least 8-ounce) boneless, skinless chicken breasts
2 teaspoons fresh thyme, chopped
½ teaspoon each salt and pepper
1 Tablespoon olive oil
¾ cup water
1/3 cup balsamic vinegar
2 Tablespoons honey
4 Tablespoons butter
Arugula for garnish
Red onion, thinly sliced, for garnish
Filet chicken breasts to make four thin breasts. Sprinkle and pat down with thyme, salt and pepper on both sides.
Heat olive oil in a large skillet on medium. Brown chicken, about 3-4 minutes per side. Transfer to a plate, and cover with foil.
To make glaze, add water, balsamic vinegar and honey to the hot skillet, and bring to a low boil. Boil for at least 2 minutes until reduced by half. Turn heat down to medium-low, and stir in butter until melted.
Add chicken back to the skillet with the glaze and cook 3-4 minutes per side.
To plate, stack two pieces of chicken, then top with a mix of arugula and thinly sliced red onion. Drizzle glaze over the entire dish.
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