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Balsamic-Glazed Chicken Breasts

chicken - breast

6 boneless skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoon vegetable oil
2 tablespoon balsamic or wine vinegar
1 teaspoon liquid honey
1 tablespoon butter; cut in bits

Sprinkle both sides of chicken breasts with thyme, salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken on smooth side for 2 minutes. Turn and brown lightly on underside. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil for 2 minutes or until slightly syrupy and reduced by half. Add butter; stir until melted. Reduce heat to medium-low. Return chicken, smooth side down, to pan; cook, turning halfway through, for about 6 minutes or until glazed and no longer pink inside. Serve drizzled with glaze.

Contributor: Canadian Living Magazine - May, 1998

Yield: 6 servings

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