Chicken Breast in Balsamic Vinegar and Honey Sauce Serves Four
(Petto di Pollo al Miele di Acacia e Aceto Balsamico)
Ingredients:
* 4 boneless skinless chicken breasts (about 5 oz. each)
* 1 tablespoon extra virgin olive oil
* salt and pepper, to taste
* 1 tablespoon Acacia blossom honey
* 4 tablespoons Balsamic Vinegar of Modena
* ? cup chicken broth
* 1 tablespoon butter
1. Season chicken breasts with salt and pepper.
2. Heat extra virgin olive oil in a skillet and brown the chicken breasts for about 5 minutes.
3. Dribble honey over the chicken breasts and cook on both sides forming a glaze.
4. Add the Balsamic Vinegar of Modena to the skillet and cook until slightly caramelized.
5. Pour in chicken broth and simmer until the mixture is slightly reduced.
6. Remove chicken breasts from skillet and keep warm.
7. Add the butter to the skillet and stir together to form a sauce.
8. Slice the chicken breasts and arrange in the shape of a fan.
9. Spoon the sauce over the chicken breasts and serve
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