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Balsamic Glazed Chicken
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| 1 T. | vegetable oil |
| 6 | chicken drumsticks skinless |
| 4 | chicken breasts skinless |
| 3/4 t. | Pepper |
| 3 | Garlic cloves, minced |
| 1-1/2 T. | Tomato paste |
| 1/2 c. | Chicken broth, fat free |
| 1/2 c. | Balsamic vinegar |
| 2 T. | Honey |
| 4 T. | Thinly sliced green onions |
In a large skillet, heat oil over medium-high heat. Season chicken with pepper and cook about 10 min. Or until lightly browned on all sides. Drain and set chicken aside. Sauté garlic in same skillet over medium heat for 2 min. Stir in tomato paste and chicken broth, scraping to dissolve any bits on bottom of pan. Increase heat to medium-high; add vinegar and honey. Boil rapidly for 3 min. To reduce liquid to 1 cup. Return chicken to pan; reduce heat to medium. Cook about 30 min. Or until liquid thickens and chicken is done, turning chicken occasionally. Remove chicken to platter. Pour glaze over chicken and sprinkle with green onion.
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