Honey, do you love me?

Probably not as much as I love this honey-balsamic chicken. Although I personally advocate for more love, all the time, always.

APRIL FOOL'S.

Although the bigger joke is currently what I call my biceps. Or my GPA.

But seriously, this recipe is so good I made it twice in one week. I literally, not just white girl literally, but in real life used my finger to wipe the plate clean. There is nothing like this honey balsamic sauce. As someone who usually doesn't like sweet foods (except dessert, natch) this seems like a contradiction but somehow it just works.

It also only takes like 15 minutes of active cook time, although the chicken does need to marinate for about half an hour. But in that time you could easily do a circuit workout or call your grandma or watch the episode of 30 Rock entitled Chain Reaction of Mental Anguish which is legitimately one of the funniest episodes of any show, ever. One of my best friends and I watched it twice in a row when it came out because it was so funny and we laughed just as hard the second time. Which is to say, embarrassingly hard until one of us gagged or started crying. Friendship is the best ship!

I highly recommend making double this recipe because it refrigerates really well, although you will need to reheat it so the fats dissolve back into the sauce.

Side note: it's kind of hard to photograph the finished product because the sauce is so dark it all looks like a clump so take it easy on me.

Tommy made this at his apartment but said all five steps were too much work and didn't yield great results but he is a) a little lazy on the culinary front and b) has to use a stove repurposed from an Easy Bake Kitchen.

Do not be discouraged. This is easy as pie, and equally delicious. When you scrape up all the little charred bits from the bottom as you stir the sauce...sweet fancy Moses. It's biblically epic.

Ingredients:

2 medium chicken breasts
1/4 c. plus 2 tbsp. balsamic vinegar
1 clove garlic, chopped
2 tbsp. olive oil, divided
1 tbsp. butter
3 tbsp. honey

1. In a small bowl, combine the 1/4 cup of balsamic vinegar, the garlic clove, one tablespoon of the olive oil and salt and pepper to taste.



2. Cut the chicken breasts into diagonal strips and submerge them in the marinade. Cover and chill for at least 30 minutes.






3. Heat the remaining tablespoon of oil in a large skillet and cook the chicken until it is browned on all sides, two to three minutes.







4. Remove the chicken and reduce the heat to medium low. Add the butter and the remaining two tablespoons of balsamic vinegar and stir to combine.

Add the honey once the butter and vinegar are integrated.

5. Keep stirring, scraping all the burned bits off the bottom, for about five minutes or until the sauce has thickened. Toss the cooked chicken back in the saucepan and stir to coat. Serve immediately.