Balsamic Honey Chicken Tenders

It took me a long time to like balsamic vinegar.  I think it was the name that threw me off.  I remember, when I was little, I poured a glass of what I thought was white grape juice.  Little did I know my Mom had made a white grape juice, vinegar concoction.  I have no idea why.  It tasted awful and the thought that someone would purposefully do this blew my mind.

Needless to say I spit it out and then asked my Mom what the heck was going on.  I remember her saying something like ‘it was supposed to eat fat’ or something to that extent.  It probably would have eaten my entire body from the inside out had I consumed the entire glass, so I’m pretty sure it would eat a small amount of fat.

I have vinegar issues now.

But I have grown up.  I have drunk white grape juice (without vinegar) and I now love balsamic vinegar.    I also brush my own teeth and wash my own clothes.  Growing up is filled with all kinds of awesomeness.

With that said, you still need to be cautious when it comes to balsamic vinegar.  Case in point, do not inhale what you imagine to be very flavorful aromas while it is boiling.  It will literally take your breath away.  I’m not kidding.  My brain lost about 10 seconds of function because I breathed balsamic vinegar fumes while cooking.  You can certainly give it a go, just be prepared to be without oxygen for a few seconds.  Your call.

Ingredients:Balsamic Honey Chicken Tenders
2 chicken breasts
¼ c balsamic vinegar
1 clove of garlic, diced
3 Tbsp. of honey
2 Tbsp. balsamic vinegar (keep this separate)
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. butter
Salt & pepper to taste

Directions:
Slice the chicken breasts into 5-6 strips each
Place the sliced chicken breast into a Ziploc bag.  Add ¼ cup of balsamic vinegar, the diced garlic, 1 Tbsp. extra virgin olive oil, salt and pepper.  Mix the ingredients in the bag and let marinade for at least 30 minutes.
I like to leave mine on the counter, so the meat comes to room temperature.  You can certainly place it in the fridge as well.  If setting the meat out for more than 30 minutes, it should be placed in the fridge.
When you’re ready to cook, heat the remaining tablespoon of extra virgin olive oil in a skillet over medium heat.
Cook the strips for about 3-4 minutes on each side, browning the chicken on each side.
Remove the chicken and turn down the heat to medium-low.
Add the butter and 2 tablespoons of balsamic vinegar.  Use a spoon to scrape all the goodness from the bottom of the skillet.  (This begins the no breathing over the skillet section)
Then add the honey and increase the heat a bit and allow the sauce to thicken.
Once the sauce has thickened, add the chicken back into the skillet.
Toss the chicken in the sauce and serve.

Feeds 2 semi-hungry adults and 2 diggies.

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