Balsamic-Honey Chicken Thighs
These sauteed chicken thighs are coated in a honey and balsamic vinegar sauce and can be served over egg noodles.
Over the chicken thighs, season with black pepper and thyme.
Cooking spray a nonstick pan, then heat it on a medium-high setting.
Cook chicken thighs for 10 to 15 minutes on each side, or until the juices run clear and the meat is no longer pink in the center.
Don’t overcook the food.
Take out of pan, then keep warm.
Over medium heat, add the shallots and mushrooms to the pan.
Splash in some broth and cook for 3 to 5 minutes, or until vegetables are just beginning to brown.
Balsamic vinegar, honey, and remaining broth are added.
Cook for 1 to 2 minutes, or until slightly thickened.
Return the chicken to the pan and heat it for 1 to 2 minutes.