Directions

1. Prepare the Balsamic Glaze ahead of time (can be stored in the refrigerator). Mix the balsamic vinegar and brown sugar in small saucepan over medium heat. Once the sugar is dissolved, bring the mixture to a boil and reduce the heat to medium-low heat and simmer until the glaze is reduced in half, approximately 15-20 minutes. It should coat the back of a spoon. Remove from heat and let cool.
2. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons oil, honey, mustard, garlic and Italian seasoning to make a sauce. Set aside
3. Season the chicken with salt and pepper.
4. In a large skillet over medium heat, add remaining olive oil. Add the seasoned chicken and sear until golden – approximately 3 minutes per side. Remove the chicken from the pan and set aside.
5. In the same pan, add the tablespoon of olive oil and onion, cooking for 3 minutes. Add the green beans and season with salt and pepper. Cook until the beans are tender.
6. Move the vegetables to one side of the pan and add the chicken back to the pan. Pour the balsamic, honey and mustard sauce over the entire mixture and toss the ingredients together. Add the tomatoes. Cook until chicken is thoroughly cooked and the sauce is thickened, approximately 4-6 minutes more.
7. Remove from heat and serve, sprinkling with parsley and drizzling the balsamic glaze over each serving.