I pinned this idea recently and made it on Monday night. You can find the original recipe at Blackbird Ideas.
I do have to say the recipe is a bit choppy and confusing. So that I why I am thinking mine turned out like a gelatinous mess. It tasted good if you didn't actually look at the "glaze"
2-3 chicken breasts, pounded thin
1 tbsp olive oil
Sea salt and fresh cracked pepper to taste
1 tbsp flour
1 tbsp butter, softened
3 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken stock (this wasn't in the original list of ingredients but further down in the instructions and comments)
Preheat oven to 375.
Preheat a skillet over medium high heat and add olive oil.
Coat the chicken with salt and pepper.
Place in the heated pan.
When the chicken is brown on one side (about 4 minutes), turn the chicken breasts over. Let cook for another couple of minutes until nicely browned. Place the chicken on a cookie sheet and place into the oven. Cook for about 8-10 minutes.
Add garlic to the skillet and cook for one minute then add balsamic vinegar. Stir with a wooden spoon and scrape up all the browned bits from the bottom of the pan.
Then add the chicken broth to the pan. Bring to a boil.
Then, mix the butter and the flour together in a separate bowl. Add the butter/flour mixture to the pan and whisk. Let the sauce come to a boil and continue to whisk the sauce until it thickens up approx 1 or 2 minutes. Then, pour the sauce over the chicken and serve!
Now....do you see the problem? That whole last paragraph. I think is wrong.
I may have to try this recipe again....BUT after cooking the garlic add the butter and flour to make a roux. Then add stock and vinegar. Let it thicken a bit and then pour over the chicken.
I served this with baked potatoes and roasted Butternut Squash.