1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
2 tbsp (25 mL) extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) crumbled dried sage or rosemary
1 cup (250 mL) chicken stock
2 tbsp (25 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1 tbsp (15 mL) chopped fresh parsley
- In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
- In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
- Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
- Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.