- 3 tbsp. olive oil
- 4 6-oz boneless, skinless chicken breasts
- Kosher salt and pepper
- 2 tbsp balsamic vinegar
- Heat 1 Tbsp oil in a large skillet over medium heat.
- Season the chicken with ½ tsp each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes per side.
- Remove from heat and add the vinegar.
- Turn the chicken to coat.