This balsamic chicken recipe is a tasty, easy-to-make dish — my husband loves it. Sometimes I cut the chicken into strips and serve it over pasta.
Ingredient
½ cup chicken broth
⅓ cup balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried Italian herb seasoning
1 clove garlic, minced
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Direction
Whisk together chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic in a bowl. Place chicken breasts in marinade; let marinate for 10 minutes on each side.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken in the hot skillet and cook until browned and no longer pink inside, about 7 minutes per side.
Pour marinade into the skillet. Cook until sauce thickens slightly, turning chicken breasts over once or twice, about 5 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
