Honey Balsamic Chicken Tenders

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Vinegar, Balsamic(60g)
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  Garlic(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salt And Pepper (To Taste, $0.05)
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  Butter(15g)
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  Vinegar, Balsamic(30g)
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  Honey(45g)

Instructions

1. 1Slice the chicken breasts diagonally into 6 strips each. Place the strips in a large zip-top bag with the balsamic vinegar, minced garlic, olive oil, salt, and pepper. Seal and shake to combine, then refrigerate for at least 30 minutes.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, cook the chicken strips 2–3 minutes per side until golden brown and the internal temperature reaches 165°F.
3. 3Transfer the cooked chicken to a clean plate and set aside.
4. 4Reduce heat to medium-low. Add the butter and remaining balsamic vinegar to the skillet, stirring with a spoon for 1–2 minutes to dissolve the browned bits from the bottom.
5. 5Stir in the honey, increase heat to medium, and simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
6. 6Return the chicken to the skillet and toss to coat evenly in the warm sauce. Cook for 1–2 minutes over medium heat until the chicken is heated through.
7. 7Season the sauce to taste with salt and pepper.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Refrigerate until ready to serve, reheating gently on the stovetop or in the microwave.