Pan-Glazed Chicken with Basil

This is an old standard in our family:  it's about as easy as they come and very flavorful.  It comes from Cooking Light's 5 Ingredient, 15 Minute Cookbook.

Pan-Glazed Chicken with Basil

4 boned, skinned chicken breast halves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

4 tablespoons chopped fresh basil

1. Slice the chicken breasts in half, length-wise.  (If they're extra thick, you might want to slice them thickness-wise as well, just to make for more even cooking.)
2. Sprinkle chicken with salt and pepper. 
3. Heat oil in a large nonstick skillet at medium-high. 
4. Cook chicken for five minutes each side until lightly browned. 
5. While chicken is cooking, mix together the vinegar, honey, and basil
6. When chicken is ready, stir in the honey mixture and cook for one additional minute. 
7. Serve with rice, baby carrots, lime jell-o, and anything else your kids like.  

Family Ratings

Will, who has a habit of picking up a large chunk of meat and eating it off his fork, like the Asians do with chopsticks:  10

Lucy, who could probably already make this herself:  10

Jamie, who actually finishes it before we have to tell him to:  10

Ellen, who comes from the midwest and likes minimalist, fresh flavorings:  10

Paul, who's had this about 600 times in the last 17 years and is mildly sick of it:  9