I unfortunately didn't enjoy it enough to be worth trying again
Edit: sike it really grew on me (especially the leftovers). it's one of my fave meals now lol
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Chicken caprese Skillet, 4➡️6 servings
Small saucepan: combine ¾ c. Balsamic vinegar and 1.5 tbsp 🍯. Gently simmer over medium-low, stirring occasionally, until thickened and reduced by a little more than a half, ~15 mins. Remove from heat and set aside.
Arrange six small 🐔 breasts (2.25 lbs total) on cutting board and lightly pound into even ½-inch thickness. Season both sides with a total of 1tsp kosher 🧂 and scant ½ tsp pepper.
In a large, heavy-bottomed skillet, heat ~1.5tbsp oil over medium-high. Once the oil is hot, add the 🐔 breasts top-sides down, being careful of splattering oil. Let cook undisturbed for 4 minutes, or until lightly browned.
Flip and cook an additional 3 minutes. Check for doneness.
If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. Remove to a plate and cover to keep warm.
Without wiping out the pan, reduce skillet heat to medium. Add remaining ~1.5 tbsp oil then add the ~1.5 cups of diced red 🧅. Let cook until slightly softened, ~3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
Add 6 minced 🧄 cloves and cook until fragrant, ~30 seconds.
Slice and add three pints of grape/cherry tomatoes, scant ½ tsp dried thyme, 1.5tbsp balsamic vinegar, 1.5 tsp 🍯,¾ tsp kosher 🧂, scant ½ tsp pepper. Increase heat back to medium-high until tomatoes begin to soften, ~2 minutes.
Return chicken to the pan and scatter 6oz mozzarella pearls throughout. Cover the pan, let stand 1-2 mins to allow the 🧀 to become soft & melty.
Uncover, drizzle the balsamic reduction over the top, and sprinkle with fresh basil (½ cup tightly packed fresh basil leaves, thinly sliced).
