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Ingredients:
4 boneless, skinless chicken breasts 1½ teaspoons dried thyme (or 2 teaspoons fresh) ½ teaspoon salt ¼ teaspoon pepper 2 teaspoons Signature Blend Extra Virgin Olive Oil ⅓ cup water ¼ cup Tuscan Estate Balsamic Vinegar 2 teaspoons honey 2 tablespoons butter, cut into pieces spinach, for serving (optional)
Directions:
Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or until browned). Turn and cook the other side until browned. Transfer to a plate and cover with foil.
Add water, balsamic, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through). Serve drizzled with glaze.
Top with wilted spinach if desired.
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