A Crash Course in Balsamic Honey Tenders

There are few things better than good chicken. With so many fast food options, fried buckets of grease, and globs upon blobs of breasts, you can barely find a good chicken spot.
Look no further. We got your chicken fixin’.
  • 2 medium (1.5 lbs) chicken breasts
  • ¼ cup balsamic vinegar
  • 1 clove garlic
  • 2 Tbsp olive oil (divided) to taste salt & pepper
  • 1 Tbsp butter
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp honey

Slice the chicken breasts on a diagonal into six strips each. Place the strips in a large zip lock bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinade in the refrigerator for at least 30 minutes. Heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). Place the cooked chicken on a clean plate.

Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Lastly, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes). Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce.

Then serve this delicious ass chicken.



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