Balsamic Glazed Chicken


Balsamic Glazed Chicken

Serves 2

1/2 cup Balsamic Vinegar

2 Tablespoons Honey

1 1/2 Tablespoon Mustard

3 cloves Garlic, minced

Salt and Pepper

2 Boneless, Skinless Chicken Breast

2 cups chopped Potatoes

1 Tablespoon Rosemary

2 Tablespoons Olive Oil

Salt and Pepper


Mix together Balsamic Vinegar, Honey, Mustard, Garlic, Salt, and Pepper

Wisk until blended well

Add Chicken and toss to coat

Place in fridge to marinate for 20-60 minutes

In a bowl combine Potatoes, Rosemary, 1 Tablespoon Olive Oil, Salt and Pepper

Coat well and set aside

Preheat oven to 425 degrees

Heat 1 Tablespoon Olive Oil in an oven safe skillet

Add Chicken and Marinade to skillet

Sauté Chicken about 2 minutes per side

Add Potatoes to skillet

Bake 20 minutes until chicken has an internal temperature of 160 degrees and potatoes are soft

If the potatoes need longer to cook, remove chicken to a warming plate and continue baking potatoes until they are tender

Serve chicken and potatoes with pan drippings along with your favorite side dishes



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