A simple homemade sauce is used to baste this Balsamic Glazed Chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
Season the chicken and cook about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and keep warm.
Add garlic to pan; saute over medium heat for 2 minutes. Don't over cook, it tastes nasty if you burn it. (Just saying).
Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.
Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.
Return chicken to pan; reduce heat to medium. Cook, turning, about 12-18 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
Serve with some mashed potatoes to sop up all the yummy sauce, and maybe some steamed vegetables if you must ;)
Devour.
Notes
What temperature should chicken be cooked to?
Chicken should be cooked to 165 degrees F when tested in the thickest part using a digital thermometer.