Balsamic Glazed Chicken

1. 1

   In large fry pan, heat oil over medium-high heat.

2. 2

   Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.

3. 3

   Remove chicken from pan and drain off any excess oil.

4. 4

   Add garlic to pan; saute over medium heat for 2 minutes.

5. 5

   Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.

6. 6

   Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.

7. 7

   Return chicken to pan; reduce heat to medium.

8. 8

   Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.