Honey & Balsamic Braised Chicken Breast
I have no idea what brought this craving on, but I was sitting in the living room playing Wii with the kiddos, and the next thing I know I was tearing apart my pantry looking for my balsamic vinegar and honey. (and no I’m not pregnant… ha) My only regret is I forgot to sprinkle it with fresh basil before I snapped a picture. It was SO pretty with the basil. I also regret not doubling the onions. WOW the onion was so good. If you love honey and balsamic vinegar, you need to make this. If not, then make it for me 😉 And whatever you do, snap a pic AFTER you sprinkle it with the chiffonade basil!
Honey & Balsamic Braised Chicken Breast
Ingredients
4 boneless skinless chicken breast
2 Tbsp oil
2 Tbsp butter
salt & pepper
1 onion, thinly sliced (I will use 2 next time!)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken broth
fresh basil chiffonade
Directions
Heat butter and oil in a dutch oven over medium high heat. Season chicken breasts generously with salt and pepper. Brown chicken breasts 2 at a time for 3 – 4 minutes on each side. Remove chicken to a plate and add onions to pot. Cook for 3 minutes then reduce heat to medium and add garlic and cook for 1 minute stirring constantly. Deglaze the pan with balsamic vinegar, stirring up any little bits of flavor in the bottom of the pot. Stir in honey and chicken broth. Add the chicken back to the pot down in the sauce. Cover and simmer for 30 – 40 minutes. Every 10 minutes, turn the chicken over and baste in the pan juices. Sprinkle with chiffonade basil and serve!
Check out these 20+ family favorite chicken recipes here!
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