Ingredients:
Balsamic-Marinated Chicken:
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt
- 2 boneless, skinless chicken breasts (about 1 pound)
Balsamic Butter:
- 1/4 cup (½ stick) unsalted butter
- 2 tablespoons balsamic vinegar (plus extra for drizzling)
- Kosher or flaky salt (for sprinkling)
Directions:
-
Marinate Chicken:
- Mix 2 tablespoons of balsamic vinegar, 2 teaspoons of kosher salt, and ¼ cup cold water in a bowl.
- Place chicken in an airtight container or bag and coat with the brine. Marinate for 45 minutes to 1 hour.
- Remove and pat dry
-
Cook Chicken:
- Heat 2 tablespoons of butter in a skillet over medium heat.
- Cook chicken for 3 to 4 minutes on one side until golden brown, adjusting heat to avoid burning.
- Flip and cook for another 2 to 3 minutes.
-
Add Sauce:
- With 1 to 1½ minutes left, add remaining butter and balsamic vinegar to the pan.
- Cook until the sauce thickens, flipping and basting chicken.
-
Serve:
- Transfer chicken to a plate, pour balsamic butter sauce over it, drizzle with more balsamic, and sprinkle with flaky salt.
Vegetable Options:
- Garlic Roasted Broccoli: Toss broccoli florets in olive oil, minced garlic, salt, and pepper. Roast at 425°F (220°C) for 20 minutes until crispy.
- Balsamic-Glazed Brussels Sprouts: Sauté halved Brussels sprouts in olive oil until crispy, then drizzle with balsamic vinegar and a pinch of salt.
Salad Option:
- Arugula Salad with Cherry Tomatoes: Toss fresh arugula with halved cherry tomatoes, shaved Parmesan, and a balsamic vinaigrette.