Ingredients

• 1 1/2 to 1 3/4 pounds boneless skinless chicken tenders (or breasts- cut into 6 tenders)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
To Double:
• 3 to 3 1/2 pounds boneless skinless chicken breasts (or tenders)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 cup plus 2 tablespoons white balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Place a gallon size ziplock bag over a small bowl (to prevent spilling), add chicken tenders to bag. Then add garlic powder, onion powder, vinegar, oil, honey, salt and pepper. Remove most of the air from the bag, and close. Gently shake and rotate bag to combine ingredients, until marinade is mixed, and chicken is well coated.
2. Lay plastic bag on a paper towel lined plate, and refrigerate for at least 1 hour, or up to 24. (Be sure to shake and rotate bag at least once while marinating.)
3. When ready to cook chicken, heat a large nonstick skillet, coated with cooking spray or 2 teaspoons oil, over medium-high heat. When pan is hot, use tongs to remove half of the chicken from bag, and add to pan. Cook chicken on one side for about 2 minutes, then turn, and continue cooking for about 4 to 6 more minutes. While cooking, rotate and flip chicken often, soaking up the sauce in pan with the tenders. Towards the end, be sure that the pan is hot enough so that the chicken starts to caramelize, but not too hot that it starts to burn. (You may need to adjust the heat accordingly.) Cook chicken until no longer pink in the middle.
4. Move cooked chicken to a clean plate, and cover loosely with foil to keep warm. Wash out pan and repeat the same process with the remaining chicken tenders. Serve chicken immediately, or cool,and refrigerate for up to three days, or freeze up to 3 months.