Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Four 6-ounce (or two larger) boneless, skinless chicken breasts
- 1 1/2 teaspoons dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons extra-virgin olive oil
- 1/3 cup water
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons butter, cut into bits
- spinach, for serving (optional)
Directions:
- Mix thyme, salt and pepper in a small bowl. Pat both sides of the
chicken breasts with the spice mixture. Heat a large skillet with the
olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or
until browned). Turn and cook the other side until browned. Transfer to
a plate and cover with foil.
- Add water, vinegar, and honey to the skillet. Bring to a boil,
stirring constantly. Boil for 2 minutes or until slightly syrupy and
reduced by half. Add the butter and stir until melted. Reduce the heat
to medium-low and return the chicken to the pan. Cook for about 3
minutes in the glaze, then turn the chicken over and cook for an
additional 3 minutes (or until chicken is cooked through). Serve
drizzled with glaze.
- If you'd like to serve over spinach, heat 1/3 cup of water in a
large skillet, add a bag of spinach, place the lid on top and let it
cook and wilt. Add salt and pepper, as desired, and serve chicken on top
of the spinach.
Nutritional Information per serving (Serving size: 1 chicken breast + sauce drizzled over (no spinach)) Calories: 300, Fat: 14.1g, Saturated Fat: 6.2g, Sugar: 2.8g, Sodium: 357mg, Fiber: .1g, Protein: 38g, Cholesterol: 113mg, Carbohydrates: 5g
8 Smartpoints