boneless skinless chicken breast (I pound mine to thin them out some)
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
Sprinkle the chicken with salt, pepper and thyme.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
Yes, there is one large one and one tiny one. It’s just how it happened. Ignore it. One actually is probably a “normal” portion and the other one is on the large side. But anyway, I’m rambling.
Transfer chicken to a platter; keep warm. Reduce heat to medium-low. Combine the vinegar and honey (I usually add some thyme and pepper too) in a bowl and then add to the pan. Simmer for about a minute until glaze thickens, stirring constantly. Pour glaze over chicken.
You will want to serve the sauce right away, it kind of turns to glue in the pan as it cools.
If Israeli couscous isn’t something you cook with often, I highly recommend it. Is is kind of a small round pasta. I usually cook mine in chicken or veggie broth. You can mix the leftovers with anything and make a great pasta salad for the next day. Warm or cold. I’ve added roasted veggies to it, I’ve also added tomatoes, cucumbers and balsamic dressing – you can really do tons with it. My guess it that kids would love it. Mine of course won’t even try it…even though it is plain pasta like he usually eats, the round nature apparently turns him off. Whatever.