Honey-Balsamic Glazed Grilled Chicken W/ Asparagus

ChefCO Mom's Note:

This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 meals

• 4 chicken breasts
• 1 cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons butter
• 2 tablespoons olive oil (infused with garlic)
• 2 tablespoons herbes de provence
• 1 bunch asparagus

Directions:

1. Get the glaze started --
2. * 1 cup quality balsamic vinegar.
3. * 1 T quality honey.
4. * 2 T butter.
5. Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
6. While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
7. Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
8. Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
9. To plate the dish --
10. Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
11. Serves 4.

Reviews

[MaMi MeMe]

Loved how sweet it ends up after you cook the sauce down! A big hit with my husband and I now that we are eating a little healthier.

[Surie]

Love the sauce!

[threeovens]

This is really delicious! I was a little put off by the odor of the balsamic vinegar reducing, but got over it once I tasted this dish. The sweetness of the reduction combined with the herbiness of the chicken was amazing. I didn't have herbs de provence, but did have everything to make it on hand except the lavender. Made for PAC Spring 2009. Thanks for posting. Update (Jun 2009) I can't stop thinking about this dish (which I made in March), so it must have merited the whole five stars!