Directions:
Slice 1 lb. chicken breasts on a diagonal into six strips each. Place strips in a quart sized zip
lock bag along with ¼ cup balsamic vinegar, one clove minced garlic, ½ tbsp. extra virgin
olive oil and a pinch of sea salt and black pepper. Mix ingredients in bag and let marinate
in refrigerator for at least 30 minutes. When ready to cook, heat ½ tbsp. olive oil in a large
skillet over medium heat. When oil is hot, cook strips until browned on both sides (about
2-3 minutes per side). Place cooked chicken on a clean plate. Turn heat down on skillet to
medium-low and add ½ tbsp. ghee and 1 tbsp. balsamic vinegar to skillet. Use a spoon to
stir the mixture. Once mixture has dissolved together, add 1 ½ tbsp. honey, increase heat
and allow sauce to simmer until thickened. Once sauce has thickened, season to taste with
salt and pepper. Add chicken back to skillet and toss to coat in sauce.
Serve with roasted peppers and onions
