Balsamic Chicken

Using a good quality olive oil and balsamic vinegar can really make an ordinary chicken breast a fancy feast. Many markets have olive oil and vinegar vendors, such as Bill Randall with The Olive Grove in Farmington Hills who sells at the Auburn Hills and Farmington Hills markets. This recipe from The Olive Grove is a simple execution with stunning results.

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons The Olive Grove’s Basil Extra Virgin Olive Oil
• 1 cup diced onion
• 3/4 cup The Olive Grove’s 25 Star Balsamic Vinegar, divided
• 1 teaspoon minced fresh thyme
• 1 bay leaf
• 1/2 cup chicken stock
• 2 tablespoons honey

Season the chicken with salt and pepper. Heat a large skillet over medium-high heat. When hot, add the olive oil. In small batches, brown the chicken on all sides. Remove to a plate and sauté the onions until caramel brown.

Deglaze the pan with 1/4 cup of balsamic vinegar. Stir in thyme, bay leaf, chicken stock, honey and remaining 1/2 cup balsamic vinegar. Bring to a boil and return chicken to the pan. Reduce heat to medium-low; cover and simmer for 20-30 minutes, turning several times, until the chicken is cooked through, and the sauce has become concentrated. Remove the bay leaf; serve with roasted vegetables or spring vegetable saute. Serves 6.

Per serving: 302 calories; 11 g fat (2 g saturated fat; 33 percent calories from fat); 12 g carbohydrates; 97 mg cholesterol; 194 mg sodium; 36 g protein; 0.5 g fiber.