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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!
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!
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
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*
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.
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!
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.
This was fast and easy, but a little on the sweet side. If I make it again I will cut the honey in half. I doubled the glaze recipe and pounded the breasts thin to cook faster.
Delicious. Quick and simple. Two things I did that others might consider: 1.) I was without Balsamic vinegar, so I used a red wine vinegar which turned out very nicely. Then red wine flavoring really comes out and adds a more complicated taste. 2.) I added a very small thin slice of butter to the glaze to mellow the intense bitterness that can arise from vinegar.