Finish by slowly whisking in the 2 tablespoons of olive oil. Season with salt and pepper. Once the chicken is done cooking, brush thm with the honey balsamic mustard and serve.
Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. If you want to serve your salad cold ...
Spice up chicken breasts or thighs with this simple ... Stir in the tomatoes, sugar, balsamic vinegar and oregano and cook for a further 20 minutes until reduced to a thick, rich consistency.