4 pieces boneless, skinless chicken breast
1/2 cup balsamic vinegar, enough to coat chicken
2 tablespoons extra-virgin olive oil
Salt and black pepper to season
Coat chicken in balsamic vinegar, then olive oil. Let stand for 10 minutes. Season chicken with salt and pepper.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks. Remove chicken from skillet when cooked through. Serve.
These are also great on the grill.
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