Glazed Balsamic Chicken

CountryLady's Note:

I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic , minced
• ½ teaspoon dried sage
• 1 cup chicken stock
• 2 tablespoons balsamic vinegar
• 2 teaspoons liquid honey
• 1 tablespoon chopped fresh parsley

Directions:

1. Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
2. Don't discard remaining flour when you remove the chicken.
3. Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
4. Remove to a plate& keep warm in the oven.
5. Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
6. Sprinkle with remaining flour& cook, stirring, for 30 seconds.
7. Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
8. Return chicken& any accumulated juices to the skillet, turning to coat.
9. Cook, turning occasionally, until chicken is glazed, about 5 minutes.
10. Sprinkle with parsley before serving.

Reviews

[SheaBella]

My Fiance and I loved this recipe so much. He found it on here and it was the best thing he ever did. These are so good, and that sauce is amazing. I would make these every night if I could!!! Thanks!

[Southern Transplant]

Very tasty--my husband and I both liked this. I did pound the chicken breasts flat before frying. Thanks, CountryLady!

[Jennifer_808]

After taking one bite, my DH said, "This is damn good." After flouring the chicken, I had only 1/2 tablespoon of flour left. I suspected that the glaze would not thicken. Before adding the chicken back to the sauce, I waited for a few minutes to see if the glaze would thicken. When it did not, I took about 3 tablespoons of the sauce into a small bowl and mixed in 1.5 teaspoons of cornstarch. After stirring in the cornstarch mixture into the glaze, the sauce thickened. Then I added the chicken. After devouring the meal quickly, my DH said, "I now have to go into my post-meal coma." Thank you CountyLady for yet another successful dinner!