Glazed Balsamic Chicken

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1 cup chicken stock
• 2 tablespoons balsamic vinegar
• 2 teaspoons liquid honey
• 1 tablespoon chopped fresh parsley

1. Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
2. Don't discard remaining flour when you remove the chicken.
3. Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
4. Remove to a plate& keep warm in the oven.
5. Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
6. Sprinkle with remaining flour& cook, stirring, for 30 seconds.
7. Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
8. Return chicken& any accumulated juices to the skillet, turning to coat.
9. Cook, turning occasionally, until chicken is glazed, about 5 minutes.
10. Sprinkle with parsley before serving.

flour, salt, pepper, chicken breasts, extra virgin olive oil, garlic, sage, chicken stock, balsamic vinegar, liquid honey, parsley

Taken from www.food.com/recipe/glazed-balsamic-chicken-89929 (may not work)