Step 1

Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.

Step 2

In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.

Step 3

Marinate for 15-30 minutes.

Step 4

In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of it before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)

Step 5

Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.

Step 6

Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.

Step 7

Serve cooked chicken breasts with balsamic glaze and enjoy!