- Chicken breast
- Olive oil
- Scullery Moon
- Balsamic vinegar
- Add a little olive oil to a frying pan and heat to medium-high heat
- Add the chicken breast and cook each side for 4-8 minutes (until the juices run clear)
- Set the chicken aside on a warm plate and pour off any excess oil from the pan
- Add 1 tablespoon of balsamic per chicken breast and reduce until thick and syrupy
- Add 2 tablespoons Scullery Moon to the reduction and the chicken breast (and any juices from the plate)
- Heat through, until the sauce has coated the chicken and is thick and dark
- Serve
