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)
1. 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.
2. 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.
3. 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.
*If you’d like to serve this over spinach (as the photo shows), place one bag of spinach in a large skillet and sprinkle a few sprinkles of water on top. Place the lid on top and cook over medium-heat until spinach is wilted. It doesn’t really need any (or little) seasoning since the chicken will be served on top with the sauce drizzled over all.
Nutritional Information per serving:
Serving size: 1 chicken breast + sauce drizzled over (no spinach)
Calories per serving: 300
Fat per serving: 14.1g
Saturated Fat per serving: 6.2g
Sugar per serving: 2.8g
Sodium per serving: 357mg
Fiber per serving: .1g
Protein per serving: 38g
Cholesterol per serving: 113mg
Carbohydrates per serving: 5g
Recipe from Recipe Girl