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Ingredients
- 6 x boneless, skinless chicken breasts
- 1 Tbsp. vegetable oil
- 1/2 tsp pepper
- 3 x garlic cloves, minced
- 1 1/2 Tbsp. tomato paste
- 1/2 c. chicken stock
- 2/3 c. balsamic vinegar
- 1 Tbsp. honey
- 4 Tbsp. green onion tops, thinly sliced
Directions
- In large fry pan, heat oil over medium-high heat. Add in chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 min or possibly till slightly brown on all sides. Remove chicken from pan and drain off any excess oil. Add in garlic to pan; saute/fry over medium heat for 2 min. Stir in tomato paste and slowly add in chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add in vinegar and honey and rapidly boil for 3 min to reduce liquid to one c..
- Return chicken to pan; reduce heat to medium. Cook, turning, about 30 min or possibly till liquid thickens and becomes a dark mahogany glaze and chicken is done.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 26 | 23% |
| Total Fat 2.89g | 4% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.07g | |
| Cholesterol 27mg | 9% |
| Sodium 101mg | 4% |
| Potassium 226mg | 6% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.71g | 5% |
| Protein 11.35g | 18% |
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