Balsamic-Honey Glazed Chicken Breasts

Just imagining the flavor of balsamic-honey glazed chicken excites my taste buds. I found this easy to prepare recipe in Against the Grain by Diane Kochilas. I made a few minor changes which suited me. The saucy chicken is delicious served with brown rice or a mixture of brown and wild rice. Carrots and white beans seasoned with oregano are wonderful accompaniments. The biggest challenge is making sure that the chicken is not overcooked. I did not meet that challenge but the sauce was so good that my eaters didn't seem to notice.

2 tbl. olive oil

4 boneless, skinless chicken breasts

salt and freshly ground pepper

1 cup thinly sliced yellow onions

4 garlic cloves, slivered

1/2 cup pureed fresh or canned tomatoes

1/2 cup chicken broth or water

4 tbl. balsamic vinegar

2 tsps. honey

Heat the oil in a large skillet over high heat. Season the chicken breasts with salt and pepper, add to the pan, and saute, turning once, to brown lightly on both sides. Remove the chicken from the skillet and set aside. Pour off all but 2 tbl. of fat from the skillet.

Reduce the heat to low, add the onions and garlic and cook until wilted, about 6-7 minutes. Add the tomato puree and broth. Using a wooden spoon, scrape the bottom of the skillet to gather up any bits of chicken that are stuck to it.

Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a plate.

Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to reduce the sauce. While the sauce is simmering, slice the chicken breasts. When the sauce is reduced, return the sliced chicken to the skillet and simmer for one minute more to reheat the chicken.

Serves 4-6 depending on size of the breasts