White Vinegar Honey Chicken

1/2 cup Carandini Bianca Sweet White Vinegar
2 tablespoons Raw Honey
2 teaspoons dijon vinegar
1 tablespoon olive oil or avocado oil
1 1/2 pounds chicken breasts boneless, or use boneless chicken thighs
1 teaspoon sea salt or more, to taste
1/2 teaspoon thyme
black pepper to taste

In a small bowl, combine the honey, Carandini Sweet White Vinegar, and Dijon mustard. Whisk together to combine.

Heat a skillet over medium high heat. Add the olive oil to a skillet, then add in the chicken breasts. Season the chicken with salt, pepper, and thyme.

Brown the chicken on both sides.

Reduce the heat to medium low, and drizzle in the honey sweet white vinegar mixture. Simmer the chicken in the honey sauce and allow it to reduce to a thick glaze.

Turn the chicken a few times to coat the chicken in the sauce. Cook chicken to an internal temperature of 165º F, or until the juices run clear. This should take about 15 minutes. If the sauce gets too thick, reduce heat, and thin it out with water or chicken stock.

Serve the chicken sliced, with additional honey sweet vinegar glaze drizzled over the top and air fryes brussel sprouts.