Chicken breast with balsamic vinegar
Description
The dish is prepared without unnecessary complications. Instead of chicken breast, you can use boneless, skinless chicken thighs. These breasts should be eaten right after frying, as they won't be as juicy once cooled. For extra flavor, you can add dried basil, thyme, or rosemary. The dish is ready to serve.
Instructions
- 1
Step 1
1. Wash the chicken meat and cut it into small slices.
- 2
Step 2
2. Mix balsamic vinegar (reserve 2 tablespoons), minced garlic, salt, and pepper. Place the meat in a bag or bowl, add the marinade, and mix well. Refrigerate for 30 minutes.
- 3
Step 3
3. Heat a frying pan with vegetable oil, place the meat in it and fry on each side until a golden crust forms.
- 4
Step 4
4. Transfer all the meat to a plate and return the skillet to the heat.
- 5
Step 5
5. Add the remaining balsamic vinegar and oil to the pan.
- 6
Step 6
6. As soon as the butter has melted, add the honey and cook the mixture for about 5 minutes to form a thick sauce.
- 7
Step 7
7. Return the chicken to the sauce and mix, heat for a couple of minutes.
- 8
Step 8
8. Place the meat on a plate and serve.