Chicken with Honey-Balsamic Glaze, Crispy Broccoli and Potatoes

Name: Chicken with Honey-Balsamic Glaze, Crispy Broccoli and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 5 pcs Potatoes; 1 pcs Broccoli; 2 clove Garlic; 2 pcs Chicken breast fillet; 2 tbsp Balsamic vinegar; 1 tbsp Honey; 100 ml Chicken broth; 1 tbsp Butter; 1 tbsp Vegetable oil; 1 tbsp Olive oil; to taste Salt; to taste Black pepper

Tender chicken breast in a honey-balsamic sauce with golden potatoes and crispy broccoli — a simple yet impressive dinner for two.

Ingredients

5 pcs Potatoes
1 pcs Broccoli
2 clove Garlic
2 pcs Chicken breast fillet
2 tbsp Balsamic vinegar
1 tbsp Honey
100 ml Chicken broth
1 tbsp Butter
1 tbsp Vegetable oil
1 tbsp Olive oil
to taste Salt
to taste Black pepper

Instructions

Preheat the oven to 220 °C. Wash and dry the vegetables. Cut the potatoes into slices approximately 1 cm thick. Arrange the potatoes on one side of a baking sheet, drizzle with oil, season with salt and pepper. Place the baking sheet on the top shelf of the oven for 5 minutes.
Meanwhile, cut the broccoli into small florets. Peel and mince the garlic finely. In an oven-safe bowl, combine olive oil with half of the garlic. Microwave for 30 seconds until the garlic begins to sizzle and release its aroma.
Remove the baking sheet from the oven. Arrange the broccoli on the free side, carefully toss with the garlic oil, season with salt and pepper. Return the baking sheet to the oven and roast for another 15–20 minutes until the potatoes and broccoli are golden and crispy.
While the vegetables roast, pat the chicken breast dry with paper towels and season on all sides with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Add the chicken and pan-fry for 5–6 minutes on each side until golden brown and cooked through. If the chicken browns too quickly, reduce the heat. Transfer the chicken to a plate to rest, and rinse the skillet.
In the same skillet, heat the butter over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Pour in the balsamic vinegar, honey, chicken broth and 60 ml water. Simmer, stirring, for 2–3 minutes until the sauce thickens and becomes glossy. Remove from heat, stir in the butter and mix well. Season with salt and pepper.
Return the chicken to the skillet with the butter and glaze, turning to coat completely. Divide the chicken, broccoli and potatoes among plates, drizzle with the remaining glaze and serve.