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Malt vinegar is a staple in most British pubs. It's traditionally served with fish and chips, but it has so many more uses. Combined with honey, it makes a tangy glaze that is perfect with quickly seared chicken breasts. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline
teaspoons dried thyme leaves
teaspoon freshly cracked black pepper
teaspoon extra virgin olive oil
(5 oz.) boneless, skinless chicken breasts
teaspoon minced garlic
tablespoons malt vinegar
- Stir together first 4 ingredients and sprinkle over both sides of chicken. Let stand at room temperature 15 minutes.
- Brush a large skillet with olive oil and place over medium-high heat. Add chicken and cook 4 to 5 minutes per side or until just cooked through. Remove and set aside, keeping warm.
- Add garlic to skillet and cook 30 seconds. Add vinegar and honey and bring to a simmer. Cook 1 to 2 minutes or until reduced by half. Pour sauce over chicken and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Honey