Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 lbs boneless skinless chicken breasts

Instructions:

  1. In a medium bowl, combine the olive oil, balsamic vinegar, soy sauce, lemon juice, honey, and Dijon mustard.
  2. Stir in the minced garlic, oregano, basil, red pepper flakes, salt, and black pepper.
  3. Pat the chicken breasts dry with paper towels to remove excess moisture.
  4. Place the chicken in a large resealable bag or a shallow dish and pour the marinade over it.
  5. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes.
  6. Set your skillet over medium high heat with a tiny drizzle of oil. Wait until the oil shimmers and barely smokes.
  7. Remove chicken from the marinade, letting the excess drip off, and place in the pan. Sauté for about 5 to 7 minutes without moving the chicken to develop a crust.
  8. Turn the chicken over and cook for another 5 minutes until the center is no longer pink and the internal temp reaches 165°F (74°C).
  9. Move the chicken to a plate and cover loosely with foil for 5 minutes.