Chicken Breast in Honey & Balsamic Vinegar Sauce
3 Tbs balsamic vinegar
3 Tbs honey
2 Tbs lemon juice
3 boneless chicken breast (6 to 8 oz each)
Salt & Pepper to taste
1 shallot, minced
Combine vinegar, honey and lemon juice ; mix well
If you are using skin on breast, score the skin with the tip of a sharp knife, in cross hatch pattern, being careful to only score the skin and not the meat.
Season both sides with salt and pepper.
place breast skin side down in a large skillet over medium heat; cook without turning 10 – 12 minutes or until skin is crisp and golden brown. Turn and cook the other side 8 minutes or until medium rare (130 F). Remove the breast to a plate cover with foil and let stand 10 minutes before slicing.
Meanwhile, drain all but 1 tablespoon of fat from the skillet. add shallot to skillet; cook and stir over medium heat 2 to 3 minutes or until translucent. Add vinegar mixture; cook and stir add any collected juice from the breast, cook about 5 minutes or until slightly thickened. Season with salt and pepper if desire. Slice Chicken; drizzle with sauce.