Bangin Balsamic Honey Garlic Basil Chicken

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What, you say?  A dish that’s easy to make AND savory and sweet at the same time?  It sounds too good to be true, but it’s not!  After a busy day shopping for new home accessories, we came to realize that we had thought of nothing to make for dinner.  As tempting as it was to just throw on our jackets and head out to a local pub for some quick eats and drinks, we behaved and I scrambled to come up with a recipe!  My favorite protein is chicken (if you can’t already tell),  and since we already had that in the fridge, at least we had that decision made for us.  Then, it was time to scavenge through the pantry (our HUGE one, which I love tremendously!) – Balsamic, Honey, Garlic….hmmm I’m on to something.  Then, next to my sink I see my pathetic looking Basil plant that is just looking to be trimmed and tossed – so, there you have it!  A bunch of great ingredients all put together to make an amazing marinade and dinner for two!

Ingredients:
2 tablespoons olive oil
2 Chicken Breasts
salt and pepper
2 tablespoons honey
1 tablespoons balsamic vinegar
2 tablespoons fresh basil
1 teaspoon minced garlic (or 1-2 cloves fresh minced)

Instructions:

1. Pound chicken to desired thickness (1/2 inch is my preferred). Heat oil in the skillet on medium heat; salt and pepper both sides of the chicken. Once the oil is hot enough (about 2-3 minutes) put the chicken in for about 5-6 minutes.

2. While the chicken cooks, combine your honey, vinegar, garlic, and basil in a small bowl.

3. After the chicken is done on the one side, flip and cook for another 4-5 minutes then add your delicious marinade. Let the chicken absorb the marinade for about 2-3 more minutes on low-medium heat.

4. Remove and serve!
Tip: Didn’t I tell you that was easy? Now, you could switch it up a bit and marinade the chicken overnight, but to ensure it doesn’t get too dry, I would reserve just a little bit to top onto the chicken when it finishes cooking!

Serving Tips: We served with asparagus and pasta, but this would go great with any vegetable and potatoes!

 

Image   The Chef in the works

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