18 September 2006

Lemon Pepper Chicken with balsamic vinegar glaze

2-4 chicken breasts
Juice of 1 lemon
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon butter
Lemon pepper
Kosher salt

Pat chicken breasts dry and sprinkle with salt and lemon pepper. Turn oven broiler on high.

In a hot, oven safe skillet, melt butter in olive oil. Fry chicken for 2-3 minutes on each side, until browned.

Spoon or brush half of vinegar over chicken and place skillet on middle rack of oven for 3 minutes.

Remove chicken from oven. Spoon honey over chicken. Ladle remainder of vinegar over chicken. Add lemon juice to skillet.

Place skillet back in oven on top rack, directly beneath burner, for 3 minutes.

Remove chicken from skillet and serve immediately. Do not spoon sauce from pan over chicken.