Chicken Breasts in a Skillet with Balsamic-Honey Glaze
Here’s an easy, modern Greek recipe that calls for the subtle sweet-and-sour combination of Greek honey and vinegar. Great extra virgin Greek olive oil, sweet Greek vinegar and honey are all available on my website!
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin Greek olive oil
- Greek sea salt and freshly ground black pepper to taste
- 1 large onion halved and thinly sliced
- 4 Greek garlic cloves in brine or regular dried garlic cloves cut into paper-thin slivers
- ½ cup pureed fresh or canned tomatoes
- ½ cup chicken broth or water
- 4 tablespoons Greek balsamic sweet wine, or honey vinegar
- 2 teaspoons Greek honey
- Heat the oil in a large nonstick skillet over high heat. Season the chicken with salt and pepper and sauté, turning once, to brown lightly on both sides. Remove chicken and set aside. Pour off all but two tablespoons fat from the skillet.
- Reduce heat to low and cook the onions and garlic until wilted. Add the tomato puree and the 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 back to the skillet. Cover and simmer over low heat for 30 minutes, or until the chicken is tender. Remove the breasts to a platter and cover with an aluminum foil tent to keep warm.
- Whisk together the vinegar and honey and pour into the pan, stirring. Continue simmering the sauce another 5-10 minutes, until reduced to about half a cup. Drizzle over the chicken and serve.