I modified my Scottish grandmother’s recipe for scones in search of the best scones by adding my own touches and using the renowned scones recipe from London’s fabled Savoy hotel. I now think that I have the best scone recipe in the entire world! Serve with butter or clotted cream, a variety of jams, and toast.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- ⅓ cup balsamic vinegar
- ½ cup chicken broth
- 2 tablespoons white sugar
- 1 clove garlic, or more to taste, crushed
- 1 teaspoon Italian seasoning
- 4 (4 ounce) skinless, boneless chicken breasts
- 3 teaspoons olive oil
Instructions
- Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
- Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 207 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good. Very easy. I added a drained can of diced tomatoes. Will definitely make this again.
Very good !!!!!
Delicious and simple to make
Made as written except that I used chicken breast tenderloins and this turned out pretty good. They were a little too sweet for us so next time I would only use a tablespoon of sugar. Loved the bite of the vinegar and this was super simple to make.