How to make
It is good to have the cooking ingredients within arm's reach, because they follow one another without wasting time.
The chicken meat is cleaned and dried in kitchen paper. Finely chop the parsley and set aside.
Cut the chicken breast into three roughly equal pieces diagonally. Place them in a wide plate and season them with a drizzle of olive oil, stirring well by hand to coat them, followed by salt and coarsely ground black pepper.
Heat olive oil in a large frying pan over medium heat. Place the chicken pieces and fry until they form a golden crust. Remove and keep in a warm place.
In the same pan, add more olive oil if needed and add the crushed garlic, stir for 30 seconds, add the dried herbs, stir quickly and add the chicken broth to deglaze, stirring with a wooden spoon, followed by the mustard , the honey and finally the balsamic vinegar.
It is left on a higher heat of the stove to boil until the sauce is reduced, but not too much.
Return the chicken pieces, pour over the sauce several times and leave to simmer for about 10 minutes, if they are cut thicker it will take a little longer to stay on the stove or until the sauce becomes a nice glazed consistency.
Finally, it is sprinkled with chopped parsley. Remove from heat, serve.
For a good result, this recipe uses heavy and thick balsamic vinegar for the balsamic reduction, it is about the consistency of honey or more precisely Balsamic vinegar of Modena, which is not a problem to buy in the store network.
The balsamic chicken breast is ready. Enjoy!
