This vinegary, buttery chicken recipe uses balsamic not one, not two, but three different ways.
Combine the balsamic and salt with ¼ cup of cold water. Add the chicken to an airtight container or bag, then pour the balsamic brine on top, making sure all the chicken pieces are coated. Marinate for 45 minutes to 1 hour.Set a large skillet over medium heat, then add 2 tablespoons of butter. When that’s melted, add the chicken.
Flip the chicken and keep cooking until almost done, another 2 to 3 minutes. When you’re about 1 to 1½ minutes out from the chicken being done, add the remaining butter and balsamic to the pan. Cook until the sauce has thickened, flipping and basting the chicken as the sauce reduces. Transfer all the chicken to a plate, then pour the balsamic butter on top. Drizzle with more balsamic and finish with a big pinch of salt.
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