Wednesday, April 27, 2011


It is a very tasty chicken and a dead easy way to cook, as well as perfect for company. This meal will suit with a sprinkle of sesame seeds in the top which will give to it a very nice presentation as nice as a restaurant dish!

6   Boneless, skinless chicken breasts/Chicken DrumSticks
1      Teaspoon        dried thyme
1/2   Teaspoon         salt and pepper
2      Teaspoons       vegetable oil
2      Tablespoons    Balsamic or wine vinegar
1      Teaspoon        liquid honey
1      Tablespoon     butter, cut in bits
Sesame seeds.


Sprinkle both side of chicken breasts with thyme, salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken for 2 minutes, on each side. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet. Bring to a boil over high heat, stirring to scape up brown bits from bottom of pan. Boil for 2 minutes, or until slightly syrupy and reduce by half. Add butter; stir until melted. Reduce heat to medium low. Return chicken, smooth side down, to pan. Cook, turning halfway through, for about 6 minutes, until glazed and no longer pink inside. Serve drizzled with glazed.

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