Chicken Breast with Thyme, Brown Sugar and Vinegar Glaze

Chicken Breast with Thyme,
Brown Sugar and
Vinegar Glaze

This recipe started out one direction and ended up another.  I received a new batch of recipes from Peggy, at Sepay Groves Olive Oil.  As I gathered the ingredients, it quickly became apparent that some of essential ones were not in my cabinets. That is how this recipe became one of my new favorites.  Preheat the oven to 450 degrees.

2 boneless, skinless Chicken Breast, filleted
1 Tablespoon of Sepay Groves Olive Oil
4 teaspoons of Thyme, divided
salt and pepper to taste
2 Tablespoons of Butter
2 Tablespoons of Brown Sugar
1/4 of vinegar

Wash and pat chicken breasts dry.  (Remember to clean the work area and sink well after handling raw chicken.)  Place chicken breast in an oven proof pan and sprinkle with Sepay Groves Olive Oil, 2 teaspoons of thyme, salt and pepper.  Place in the oven to bake.
While the chicken is baking, make the glaze. In a sauce pan, over medium heat, melt butter, then add the rest of the thyme. Stir in brown sugar and vinegar.  Cook until glaze is reduced to a syrup.  Remove  chicken from oven and pour the glaze over the chicken breast and return to the oven.  Cook until chicken is thoroughly done, about 40 to 50 minutes.
Let the chicken rest at least 10 minutes before serving.

Enjoy!