4 boneless, skinless, chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon olive oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, minced
1 1/2 teaspoons honey
In a bowl whisk together chicken broth, balsamic vinegar, lemon juice, garlic and honey.
Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil. Add the chicken to the pan. Cook the chicken until both sides are brown and the chicken is cooked through. During cooking, brush chicken with balsamic sauce several times. Cook about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.
Add the rest of the balsamic mixture to the hot skillet. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan. Simmer till thick and syrupy.
Slice the chicken on a bias, and spoon the pan sauce over the top. Then die because it’s so good.