I'm joining the crowd of folks who thought this was a great tasting, easy and quick to prepare recipe. I followed one reviewer's suggestion and sliced the chicken breasts into strips prior to cooking and then tossed them back into the reduced honey/balsamic glaze for maximum effect of the tasty glaze. I made extra glaze so we'd have some to drizzle over the aromatic rice. Thanks for the inspiration I needed for tonight's dinner!
The first time I made this, we rated it as a 3, but made it again and doubled the vinegar and honey and really enjoyed it even more. Thanks for another great recipe.
This was super yum...The only thing that I would change is to make more sauce. Served over white rice and the entire pan was gone, once the chicken was gone we used the rice to finish up the sauce...Super yum
I did everything the same as the recipe except I cut my chicken into one inch strips. I used three tablespoons of both the vinegar and honey. The smaller strips mean you need more glaze, but there is more flavor in every bite. It was so good, both my husband and my kids loved it. We didn't have a single bite leftover!
This was amazing! I'm making it again next week. The only thing I did differently was put the cooked chicken breasts on a cookie sheet (covered with foil and sprayed with cooking spray) poured the sauce over them and stuck them under the broiler for five minutes. Boo yah!
Great recipe. Due to the south Texas humindy I had no salt, and also had to Tyme, so i substituted Garlic Pepper and Italian Seasoning and it was still amazing. Also it might have been my cooking or the design of the recipe but I did notice that the glaze if allowed to set will thicken to a state that is even thicker and tackier then honey, so make sure you clean up any pans, dishes or utensils that you used with the glaze quickly to avoid having to scrape.
This recipe was easy to follow. I did flatten the chicken breast a bit so that it would cook better. Warning: when cooking with balsamic vinegar, it will make your house stink! My daughter didn't want to try, I had to reassure her that it was going to taste much better then its smell, took some convincing but she did try and liked it! I will definitely make again but perhaps on days when I can ventilate our house a little better (weather permitting open windows!). A very tasty recipe! A+++ p.s. I would have rated it a five but the smell when cooking made it a four *lol*
Like others mentioned, I sliced the chicken breasts into strips before cooking. I don't think it's necessary to measure out the spices for the chicken. Next time, I will just sprinkle from the canisters, and maybe add some garlic or Italian seasoning. I tripled the sauce which at first didn't appear to thicken. Once the heat is turned off and it sits a few minutes, it thickens up nicely. Thinking about adding a pinch of red pepper flakes next time, to give it a bit of a spicy bite. I added the chicken to the sauce then served over broccoli rice. It was very good! Definitely will be making it again.
I used larger chicken breast so I doubled the seasoning and sauce ingredients. It turned out fabulous! So good even my kids loved it. No leftovers I used larger chicken breast so I doubled the seasoning and sauce ingredients. It turned out fabulous! So good even my kids loved it. No leftovers for this dish ?
Nice recipe; tasty and easy. My mods to it: pound the breasts before searing them, and brine them beforehand. And, especially if you don't use a non-stick pan (and you use an iron skillet like I do), deglaze the pan after cooking the chicken with a healthy shot of Jack Daniels Tennessee Honey, and let that cook down before adding the honey and vinegar for the sauce.