- 4 chicken breast halves lightly pounded
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp fresh cracked black pepper
- ½ c. Flour
- 2 tbs olive oil
- 1 tbs butter
- 3 tbs balsamic vinegar
- 2 tbs honey
- 1/2 cup chicken broth
Season slightly pounded chicken breasts with basil, thyme, salt and pepper. Dredge chicken in flour and shake off excess. Set aside.
Heat olive oil and butter over medium high heat. When bubbles subside, add chicken. Cook about 6 minutes per side. The chicken should have a golden color and just be firm to the touch.
Remove from pan, set aside and loosely tent with foil.
Lower heat and add balsamic vinegar with honey to pan. Simmer a minute or two, until slightly thickened.
Serve chicken over orzo or rice, along with some salad greens, and top with sauce. Garnish with avocado.