Ingredients

• 2 chicken breasts
• 3 tbsp honey
• ⅓ cup balsamic vinegar
• 1 cup chicken stock
• 2 teaspoons dried Italian herbs (rosemary, thyme, oregano)
• 1 tbsp mustard
• 2 garlic cloves
• ½ cup parsley leaves
• Salt and cracked pepper

Steps

• Step 1

  Cut the chicken breasts into three even pieces.

• Step 2

  Chop the fresh parsley and set aside.

• Step 3

  In a pan on medium to low heat add olive oil. Brown each side and then finish cooking on very low heat.  Remove from pan and set aside in warm place.

• Step 4

  To the same pan, add the minced garlic and dried herbs.  Sweat garlic until soft, around 30 seconds on low heat.  If the pan is too dry add a little more olive oil

• Step 5

  Deglaze with chicken stock.

   

• Step 6

  Add the honey, mustard and balsamic vinegar, mix well leave to reduce on high heat.

• Step 7

  Once sauce has thickened but not too much, return the cooked chicken pieces, turn heat to low and leave to finish cooking in the sauce for approx. 3 to 5 minutes or until the sauce has turned into a nice glaze consistency.  (thicker pieces may need longer)

• Step 8

  Add chopped parsley, rotate the pan so some of the parsley mixes and it’s ready to serve.

Little Tips

Try and keep the chicken pieces the same thickness as you cut them on an angle.